Carrot Coriander Soup

Before starting this post I want to congratulate Srivalli for the great success of this series: Blogging Marathon. The blogging marathon has reached its 10th edition and I am glad to be part of it once again. It has been quite a while since I took part, the last time was during BM: 5. Though I would love to be part of the marathon every month, but, since I am a full time mom of a really mischievous little girl, I have to restrict myself. I really enjoyed the last edition, and I am looking forward to a wonderful and exciting marathon this time too.

This time around I would be blogging under the theme winter specials, very apt for the season right! So friends, watch out my space for some piping hot, spicy and yummy winter specials.

Today’s recipe is an interesting combination of soup: carrots and coriander. Though I am not a soup person, but I do enjoy a few of them especially during the winters. This recipe has been adapted from Sanjeev Kapoor’s Cookbook. I have made a few changes to the original recipe to suit my needs. It is quite a filling soup and can work for a light meal. Here comes the recipe:

Serves – 2 to 3

What you’ll need

1.       Carrots – 7 to 8 medium sized

2.       Fresh Coriander Leaves – 1 medium bunch

3.       Bay Leaves – 1

4.       Peppercorns – 8 to 10

5.       White Pepper Powder – ½ tsp

6.       Sugar – a pinch

7.       Juice of half a lemon

8.       Salt – to taste

Method

1.       Peel, wash and roughly chop carrots. Clean wash and finely chop coriander leaves. Keep the stems for further use.

2.       Heat a pan, add the chopped carrots, bay leaves and peppercorns and the coriander stems. Also add enough water (about 3 cups of water) and bring to a boil.

3.       Cook till carrots are completely cooked. Let it cool.

4.       Remove the bay leaves and strain the carrots. Reserve stock. Puree the carrots with the coriander stem and pepper corns.

5.       Pour the puree into a pan add enough stock, adjust according to required consistency and boil for a 3 to 5 minutes.

6.       Season with salt and white pepper powder and a pinch of sugar. Stir in the chopped coriander leaves. Finally add a dash of lemon juice.

Enjoy it hot with an accompaniment of your choice.

Note:

You can sauté a medium sized onion and few pods of garlic in a little butter or olive oil before adding the carrots.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Linking this to the Winter Carnival at Radhika's space.