Carrot and Coriander Soup Recipe
If you’re craving a bowl of comfort and warmth, this Carrot and Coriander Soup recipe is just what you need. It’s a simple yet delicious dish that brings together the natural sweetness of carrots with the fresh, aromatic flavor of coriander. This soup is light, nutritious, and perfect for a cozy dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1 large, peeled and chopped |
| Onion | 1/2, cubed |
| Fresh Coriander (Dhania) Leaves | 2 tablespoons (with stalks) chopped |
| Green Chilli | 1, slit in the middle |
| Garlic | 2 cloves, chopped |
| Cloves (Laung) | 2 whole cloves |
| Lemon | 1/2, juiced |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Fresh Coriander Leaves (for garnish) | As required |
| Ghee or Butter | 2 tablespoons |
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Cuisine: Indian
Course: Soup, Dinner
Diet: Vegetarian
Instructions
-
Prepare the Base:
In a large pressure cooker or saucepan, heat 2 tablespoons of ghee or butter over medium heat. Add the chopped onion, garlic, and green chilli (slit down the middle). Sauté for about 1 minute, until the onions become soft and translucent. -
-
Add Carrots and Spices:
Stir in the chopped carrots, coriander leaves (including stalks), and cloves. Sauté for another minute, allowing the spices and vegetables to combine and release their flavors. -
Cook the Vegetables:
Pour enough water into the pan to fully immerse the vegetables. If using a pressure cooker, close the lid and cook for one whistle. If cooking in a regular saucepan, allow the carrots to cook until they are soft, approximately 10 minutes. -
Blend the Soup:
Once the vegetables are cooked, release the pressure if using a pressure cooker, and drain the vegetables, reserving the stock. Pour the stock into another saucepan. Remove the green chilli and cloves from the vegetable mixture and discard them. Using an immersion blender or a regular blender, puree the remaining vegetables until smooth. -
Combine and Season:
Pour the pureed vegetables into the stock. Stir to combine. Add salt and black pepper to taste, and bring the mixture to a gentle boil over medium heat. Once it comes to a boil, reduce the heat and let the soup simmer for about 5 minutes. -
Garnish and Serve:
Taste the soup and adjust seasoning as needed. Garnish with freshly chopped coriander leaves. Serve hot with a squeeze of fresh lemon or lime juice for an added zing.
Serving Suggestions
For a complete and satisfying meal, serve your Carrot and Coriander Soup alongside crispy garlic bread and a refreshing Moong Sprouts Salad with grated carrots and more coriander. This combination makes for a healthy, light, and fulfilling dinner.
This vibrant Carrot and Coriander Soup recipe is perfect for those who are looking for a quick, wholesome, and vegetarian option for dinner. With the richness of ghee or butter, the freshness of coriander, and the natural sweetness of carrots, every spoonful is sure to warm your soul. Enjoy this easy-to-make soup any time you need a nourishing, flavorful dish.
