Carrot Coriander Soup

Nothing like hot vegetable soup on a rainy day! This carrot coriander soup is filling, easy to make and great for health.

Tip: The key to delicious soup is high-quality ingredients – choose fresh, bright green coriander leaves and firm unspotted carrots for this recipe.

You Need:

• Carrots – 3, medium-sized
• Coriander leaves – 1/2 cup, packed
• Onion – 1 medium-sized
• Peppercorns – 1/2 teaspoon (more if you like it spicier)
• Salt – to taste
• Butter – 2 teaspoons

How To Make Carrot Coriander Soup:

Scrape the carrots and cut them into large cubes or disks. Peel and chop the onions coarsely.

Heat two teaspoons of butter in a pan. Add to the pan a teaspoon of peppercorns and onions.

Cook for 3-4 minutes, or till the onions are translucent.

Carrot chunks go in next.

Cook covered on medium heat, turning occasionally, for 5 minutes. Add the coriander leaves to the pan.

Continue to cook till the carrots are soft enough to yield when a fork is plunged into them.

Let the pan cool to room temperature. Transfer the contents of the pan in a blender. Add salt to taste.

Add a cup of warm water and puree to smooth paste.

Put the carrot-coriander puree back into the pan and bring to a boil, along with enough hot water to get the desired consistency. Simmer for 10 minutes.

Carrot coriander soup is ready. Serve hot with a sprinkling of chopped coriander leaves and a dollop of butter.

Notes:

Looking for other carrot recipes? Here are a few in side dish form:

Want to try more soups? Check out:

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