Carrot and Coriander Soup

Carrots have several health benefits. Carrots being good for the eyes is something I have been hearing since my childhood. They are a rich source of beta carotene which is converted into Vitamin A in the body and is a very important nutrient for eye health. In addition to this, carrots are also known to have several other health benefits like promoting healthier skin, preventing infections and slowing down aging.

I make carrot parathas very often and also include carrot in our diet as a part of many recipes like Pav Bhaji, Mixed veggies tonak, mixed veggies cutlets.

Here is a Carrot and Coriander soup recipe which is very simple to make and tasty too. My hubby and daughter both liked it a lot.

Serves: 2-3
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Carrots: 3 cups peeled and roughly chopped
Potato: 1 medium peeled and roughly chopped
Coriander: 1/2 cup finely chopped
Garlic: 3-4 cloves
Bay leaf: 1
Peppercorns: 3-4
Onion: 1 small finely chopped
Pepper Powder: 1/4 tsp
Butter: 1 tbsp
Cream: 2-3 tsp
Salt: to taste

Method of Preparation:

1. Heat butter in a pan. Add Bay leaf, peppercorns, onion and garlic. Sauté till translucent.
2. Add carrot, half the coriander and potato and stir fry for 1-2 minutes.
3. Add 2.5 cups of water. Close lid and let cook till carrot and potato are completely cooked.

4. Remove the carrot, potato, coriander and onion from the stock and blend to a puree. I threw away the bay leaf here.
5. Add the blended puree to the stock and add as much water as required to get to desired consistency. I added around 2 cups of water. The soup should be on the thicker side.
6. Close lid and bring to a boil. Add pepper powder, cream and salt and mix well.
7. Garnish with remaining coriander