Carrots and Coriander Soup
Added to 8 cookbooks
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Carrot and Coriander Soup, a light soup flavoured with onion, garlic, bay leaf and coriander that are sautéed in butter to release their fragrance. On a rainy day relish this soup piping hot with corn pakodas or onion pakodas.
- Wash, peel and roughly chop the carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
- Heat butter in a deep pan, add bay leaves, peppercorns, onions and garlic and saute for two minutes.
- Add carrots, coriander stems and water and let it boil till the carrots are completely cooked.
- Remove the carrots from the stock and blend in a mixer to make a fine puree.
- Boil the stock for sometime, till it reduces slightly, then strain it.
- In a deep pan combine the carrot puree and the strained stock, mix well bring to a boil again.
- Add white pepper powder dissolved in a little water and salt.
- Add the chopped coriander and serve immediately.
This recipe was contributed by amohan on 30 Jun 2016
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