Carrot and Coriander Soup | Creamy & Healthy

Soup Time

Misty morning, chill breeze and cloudy sky is what January is all about. I love this weather, when sun comes shining little late. This type of weather demands a warm and comforting soup. Nothing can beat a bowl of goodness loaded warm soup. Soup to me is a liquid food, a bowl of comfort and warmth. I make soups more often and mostly during winter nights and evenings. So it’s rare that I click pics of soups, as I always want my soup to be indulged hot and I make it when I am in a mood to have it instantly….

Cooking from Jehanne’s Mini Cookbook

Long back when Jehanne sent me her heart-healthy mini cookbooks, I have bookmarked some soup recipes to try over. This Carrot and Coriander Soup was my first choice to make as I have got all the ingredients readily available at home. So without any delay I made this warming soup and I must say….nothing can beat a heart-healthy warming comfort bowl of homemade soup on a chilled winter night…

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
• Salt
• Water
• 1 tbsp. Cream, optional

How to make Carrot and Coriander Soup

• 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 (skip cream, if you are vegan). Serve warm.
• Add ‘love’ to make this soup taste ‘Yummy’.