Preparation time
- Total: Approximately 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
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
Instructions
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 2
- Indian
- Dinner
- Vegetarian