Vegetable cream soup


This recipe is really for the calorie watcher and also for mommies who struggles to feed vegetables to their kids. This is super easy and perfect for a winter evening.

Fruits, meat and carbs are easy at our household, its always the vegetables which is the scapegoat. Hence I am always on the look out for tasty recipes with lots of vegetables. As a result, our dinner generally has one salad/soup or vegetable dish for sure. They say catch them young and I am certainly in favour of inculcating the habit of eating vegetables to my kids at an early age.

This soup is made of carrot and bottle gourd. You may want to use pumpkin or bell pepper instead of bottle gourd. I choose the vegetables that have the least takers in our household. 🙂



  • 3 Carrots (diced)
  • 1/2 diced Bottle Gourd
  • 1/2 Spring Onion
  • 5 Garlic Cloves (pounded)
  • 1 small Onion (chopped)
  • 1 Tbs Olive oil
  • 1 Tbs Butter (optional)
  • 600 ml Water (depends on how thick you want your soup)
  • 80 ml Milk
  • Salt ( as per taste)
  • Pepper ( as per taste)
  • Celery ( for garnishing)


  • Pour oil in a skillet
  • Cook the onion till it’s translucent
  • Add garlic
  • Stir for 2/3 mins
  • Add carrots
  • Stir for 5 mins
  • Add the Bottle Gourd
  • Stir for 5 mins till both the vegetables are bit soft
  • Add water and bring it to boil
  • Blend the vegetables in a blender
  • Stain the puree
  • Bring the stained puree in a slow gas
  • Add milk and give it a stir
  • Add salt and pepper
  • Add butter
  • Add celery to garnish

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