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. It’s 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. It’s 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:
-
Sautéing 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. Sauté 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 sauté 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 don’t 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, it’s 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, it’s sure to become a favorite for its simplicity and flavor.
