Carrot Coriander Soup

19 Aug

Nothing like some hot vegetable soup on a rainy day, is there? I make this carrot coriander soup often – it is filling, easy to make and great for health.

You Need:

  • Carrots – 3, medium-sized
  • Coriander leaves – 1/2 cup, packed
  • Onion – 1
  • Peppercorns – 1 teaspoon
  • Salt – to taste
  • Butter – 1 teaspoon

How To:

Scrape the carrots and cut them into large cubes. Chop the onions coarsely.

Heat butter in a pan. Add peppercorns and onions. Cook for 4 minutes.

Carrot cubes go in next. Cook covered on medium heat, turning occasionally, for 5 minutes. Add the coriander leaves to the pan and continue to cook till the carrots are soft enough to yield when a fork is plunged into them.

Let cool to room temperature. Add salt and puree to smooth paste.

Put the carrot-coriander puree back into the pan and bring to a boil, along with water enough to get the desired consistency. Simmer for 10-15 minutes.

Serve carrot coriander soup hot with a sprinkle of chopped coriander leaves and a dollop of butter.



One Response to “Carrot Coriander Soup”

  1. Tadka Pasta August 19, 2011 at 8:47 PM #

    Mmm..very classic. Should try this for my daughter instead of carrot juice which she does not like :)

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