I am back with a recipe for a simple yet heart warming soup. I love this soup. Simply because it is one of those soups which can be made with a handful of ingredients that are readily available in the pantry and with a minimal fuss. Carrots, onion and potato for the base which is spiced with coriander leaves, stalks, and coriander seeds. Once pureed, you can flavor it with whatever toppings you have on hand. This is one soup that I am asked to make often and I was asked to make this soup since we have all been under the wether since the past week. We were all down with flu and we ate a lot of this soup during those days.
This creamy carrot soup is an absolute dream!! Even if I may say so myself. It is perfectly sweet, healthy, comforting, flavor packed and tastes very rich even with out too much butter or cream. Can a recipe get any better than that?
This hearty and flavor packed soup turns the humble carrots into something special. The cumin and coriander seed powder gives depth where as the fresh coriander leaves lends a delicate flavor to the soup.
The recipe can easily be halved if you want to make two large portions. You could also top it with with cream and pumpkin seeds if you like your soup rich. I served this soup with some home made garlic croutons. But you could serve any crusty bread of your choice. This soup can either be a part of the meal or it can be served as an elegant appetizer. Either ways, it will taste just as delicious.
Carrot coriander soup recipe:
Preparation time: 20min
Cooking time: 10min
10 small carrots- peeled and cut into 1" long pieces
Potato- 1 small, peeled and cubed
Onion- 1 med, peeled and chopped
Coriander leaves and stalks- 3tbsp, chopped fine
Salt- 1tsp or to taste
Coriander seed powder- 1tsp
Cumin powder- 1/2 tsp
Milk- 1 cup
Coriander leaves for garnish
- Melt butter in a thick bottomed pan. Add the carrots, potato, onion and salute for five mins.
- Stir in the coriander leaves and stalk, salt, coriander powder, and pepper powder and sauté for a two more mins.
- Add water and cook covered till the vegetables are completely cooked.
- Allow the mixture to cool completely before transferring to a food processor or liquidizer to make a puree.
- Return the puree to a pan and bring the mixture to a boil on medium heat, stirring occasionally.
- Remove from heat add milk. Mix and return the pan to heat but do not allow the mixture to boil.
- Garnish with coriander leaves and serve hot with croutons or bread of your choice.