Nothing like some hot vegetable soup on a rainy day, is there? I make this carrot and coriander soup often – it is filling, easy to make and great for health.
- Carrots – 3, medium-sized
- Coriander leaves – 1/2 cup, packed
- Onion – 1
- Peppercorns – 1 teaspoon
- Salt – to taste
- Butter – 1 teaspoon
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 with a sprinkle of chopped coriander leaves and a dollop of butter.