Carrots and Coriander Soup
by amohan
23 Sep 2018
This recipe has been viewed 16319 times
Carrot and Coriander Soup, a light soup flavoured with onion, garlic, bay leaf and coriander that are sautéed in butter to release their fragrance. On a rainy day relish this soup piping hot with corn pakodas or onion pakodas.
Carrots and Coriander Soup recipe - How to make Carrots and Coriander Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
650 gms. carrot
1 medium sized onion
6 to 8 garlic (lehsun) cloves
1 cup coriander (dhania)
2 tbsp butter
2 bayleaves (tejpatta)
1 tsp peppercorns (kalimirch)
1/2 tsp white pepper powder
1200 ml. water
salt to taste
Method
- Method
- Wash, peel and roughly chop the carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
- Heat butter in a deep pan, add bay leaves, peppercorns, onions and garlic and saute for two minutes.
- Add carrots, coriander stems and water and let it boil till the carrots are completely cooked.
- Remove the carrots from the stock and blend in a mixer to make a fine puree.
- Boil the stock for sometime, till it reduces slightly, then strain it.
- In a deep pan combine the carrot puree and the strained stock, mix well bring to a boil again.
- Add white pepper powder dissolved in a little water and salt.
- Add the chopped coriander and serve immediately.
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