Carrot and Coriander Soup
- 2 Carrots, peeled and cut into 1’ inch pieces
- 1 Onion, peeled and chopped
- 2 cloves Garlic, peeled
- 1 tbsp Olive oil
- 1 tbsp Black pepper powder
- 1 tbsp Paprika
- ½ tbsp. Coriander powder
- 6 sprigs fresh Coriander leaves
- 1 tbsp Cream, optional
- Water as needed
- Salt to taste
In a heavy bottom cooking vessel, add oil and drop in chopped onion and garlic. Fry till onion slices turn translucent.
Now add carrot pieces, black pepper powder, coriander powder, paprika and oregano. Stir on low flame and add water. Simmer until carrots turn soft and tender.
Add coriander leaves. Transfer this to a blender and pulse till smooth.
Transfer back to the pot and place on the stove over low heat till you get thick soup consistency.
Season with salt and finish it off by adding cream, if using. Serve warm.