Carrot And Coriander Soup Recipe

Perfect for the cold rainy days, it also makes a perfect dinner or a party appetiser.

Vanitha
Carrot And Coriander Soup Recipe
137 ratings.

Perfect as a light lunch, an appetizer at any party or even as a side along with any sandwich/crusty bread, creamy and light carrot and coriander or cilantro soup is healthy, hearty and comforting. Perfect for the cold rainy days, it also makes a perfect dinner. A perfect combination of carrot and coriander, this soup is everything you need on a cold evening. 

Serve Carrot And Coriander Soup with Garlic Bread and Moong Sprouts Salad With Grated Carrots and Coriander for a healthy and light dinner.

If you like this recipe, you can also try other Soup recipes such as

  1. Tomato Noodle Soup Recipe
  2. Thenthuk Soup Recipe
  3. Guacamole Soup Recipe

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

2 Servings

Ingredients

  • 1 Carrot (Gajjar)
  • 1/2 Onion , cubed
  • 2 tablespoons Coriander (Dhania) Leaves , chopped (with stalks)
  • 1 Green Chilli , slit in the middle
  • 2 cloves Garlic , chopped
  • 2 Cloves (Laung)
  • 1/2 Lemon
  • Salt , to taste
  • Black pepper powder , to taste
  • Coriander (Dhania) Leaves , for garnishing (as required)
  • 2 tablespoons Ghee , or butter

How to make Carrot And Coriander Soup Recipe

  1. To begin making the Carrot And Coriander Soup recipe, Iin a large pressure pan or cooker, heat ghee or butter and add chopped onions and garlic along with slit green chillies. Fry until the onions are translucent; about 1 minute.

  2. Stir in chopped carrots, coriander and cloves and sauté again for another minute on high. Add water to immerse the vegetables and pressure cook for one whistle.

  3. If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft. Once the pressure in the cooker goes down, drain the vegetables and pour the stock into an another saucepan.

  4. Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.

  5. Pour the puree into the stock and mix well. Add salt and pepper to taste and bring to a boil.

  6. Once it comes to a boil, lower the heat and simmer for about 5 minutes. Garnish with finely chopped coriander leaves and serve hot with a squeeze of lemon or lime.

  7. Serve Carrot And Coriander Soup with Garlic Bread and Moong Sprouts Salad With Grated Carrots and Coriander for a healthy and light dinner.

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Last Modified On Monday, 04 September 2017 12:13
     
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