Carrot & Coriander Soup

One more favorite, taught by Mrs.Chandri Bhatt. It’s a wonderful soup – rich and creamy with milk, and a light and healthy version with lemon. Choose any which way you need.

Carrot & Coriander Soup

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

  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.


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