Carrot & Coriander Soup

One more favorite, taught by Mrs.Chandri Bhatt. It’s a wonderful soup – a rich taste with milk, and lighter version with lemon.

Carrot & Coriander Soup

Ingredients:

Carrots ½Kg

Onions 2, sliced

Coriander 1 bunch

Ginger 1”

Water 3 cups

Butter 3 Tbsp

Pepper 1 tsp

Salt to taste

Milk 1 cup

Garnish: Coriander leaves & Fresh cream

Method:

1. Scrub the carrots very well and wash. Slice with the skin.
2. Wash ginger and coriander very well. Keep the roots of the coriander bunch intact. Slice ginger and tie it with coriander.
3. Heat butter over a low flame and sauté vegetables until wilted.
4. Add water and the coriander bunch.
5. Pressure cook for 3 whistles. Cool and discard coriander bunch.
6. Blend and strain soup.
7. Reheat with milk, salt and pepper to taste.

vTo Serve: Serve hot, garnished with fresh cream and coriander leaves.

Variation: For a lighter soup add water instead of milk and also add lemon juice to taste.