Carrot and Coriander Soup Recipe
Description:
This creamy and aromatic carrot and coriander soup is the perfect dish to warm you up on a chilly evening. Itβs a comforting and healthy vegetarian option that doubles as a light lunch, an appetizer for parties, or a side dish alongside your favorite sandwich or crusty bread. The natural sweetness of the carrots pairs beautifully with the fresh, fragrant coriander, creating a harmonious and soul-soothing bowl of goodness. With the addition of green chilies and garlic, this soup offers a subtle hint of spice, making it an irresistible choice for those cool, rainy days. Itβs also a great option for a quick and nourishing dinner.
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1 large carrot |
| Onion | 1/2 onion, cubed |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped (with stalks) |
| Green Chilli | 1, slit in the middle |
| Garlic | 2 cloves, chopped |
| Cloves (Laung) | 2 cloves |
| Lemon | 1/2 lemon |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Coriander (Dhania) Leaves | For garnishing (as required) |
| Ghee or Butter | 2 tablespoons |
Preparation Time: 10 minutes
Cook Time: 15 minutes
Instructions:
-
SautΓ©ing the Aromatics:
Start by heating the ghee (or butter) in a large pressure pan or cooker. Add the chopped onion, garlic, and slit green chili. SautΓ© the mixture for about 1 minute or until the onions become soft and translucent. -
Cooking the Vegetables:
Once the onions are ready, add the chopped carrots, coriander leaves (including the stalks), and cloves to the pan. Stir well and sautΓ© the vegetables for another minute on high heat, allowing the flavors to combine. -
Pressure Cooking:
Add enough water to the pan to immerse the vegetables. Close the pressure cooker and cook for 1 whistle. If you donβt have a pressure cooker, use a deep saucepan and cook until the carrots turn soft and tender. -
Blending the Soup:
Once the pressure cooker has cooled down, carefully open it. Drain the vegetables from the stock, keeping the stock aside in a separate saucepan. Remove the green chili and cloves from the cooked vegetables, then blend the remaining mixture to a fine puree using a blender or immersion blender. -
Final Cooking:
Pour the pureed vegetable mixture back into the saucepan with the stock. Stir well to combine, adding salt and black pepper to taste. Bring the soup to a boil over medium heat. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes. -
Garnishing and Serving:
Once the soup has simmered, itβs time to serve. Garnish with freshly chopped coriander leaves and a squeeze of lemon or lime juice to enhance the flavor. Serve the soup hot, perfect for cozy dinners.
Serving Suggestions:
Carrot and Coriander Soup pairs wonderfully with Garlic Bread for a deliciously light dinner. Alternatively, serve it with a fresh and vibrant Moong Sprouts Salad with grated carrots and coriander to complete the meal with a healthy touch.
Nutritional Information (per serving, approx.):
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 2g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Fat | 3g |
| Sodium | 280mg |
| Vitamin A | 150% DV |
| Vitamin C | 20% DV |
This Carrot and Coriander Soup is a delightful combination of fresh vegetables and aromatic spices, making it the perfect healthy comfort food. Whether you enjoy it on its own or as part of a larger meal, itβs sure to become a favorite for its simplicity and flavor.
