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.

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.

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.

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

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

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.

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