Soup: Carrot and Coriander

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It’s cold outside and I am definitely feeling it at the moment. Its been just over a week since I have been at home on annual leave from work and I have had some well needed rest too. I’ve also been experiementing with a few new recipes as well as recreating some of my favourite ones too.

In this blistering cold weather and being slightly in active at lazy at home, I found myself drifting between living room and kitchen in search of a lunch/dinner but was at a loss. I did not fancy an Indian or Mexican but wanted something filling yet light and healthy.

I looked through the fridge and came across carrots and corriander. Groaning I closed the fridge door and returned to my comfy seat in my pyjamas with a bar of chocolate. This was the height of my sophistication for the period of time I was off.

Have you ever been through that phase where you are hungry but have no idea what you want to eat and every suggestion made to you does not really tickle your taste buds? Well, this phase was mine a few days ago.

Eventually I opted to make some soup. Carrot and coriander soup to be precise and was I satified or what! It was warm, filling and most definitely satifying. A very wholesome, nutricous and flavoursome soup.

I used organic carrots with a couple of potatoes, salt, pepper, a few cloves of garlic and fresh coriander leaves. So here is my recipe. Theres no oil, butter, cream, milk, onions or stock needed. I didn’t realise that such a simple recipe would turn out to be so tasty. Try and let me know how it works for you.

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Carrot and Coriander Soup

  • Servings: 3-4 serving
  • Difficulty: easy
  • Print

Ingredients
7-8 organic carrots
2 medium potatoes
4-5 garlic cloves
Generous handful of coriander leaves
Salt and pepper to taste

Method

  1. Peel and roughly chop potatoes. Rinse and add to a pressure cooker.

  2. Roughly chop carrots with the skin on and add to pressure cooker.

  3. Add whole garlic cloves and cook the carrots and potatoes in pressure cooker with water for at least 15 minutes until they are very tender. Allow it to cool naturally.

  4. Check if the carrots and potatoes are cooked with a knife.It should easily slice through them.

  5. Add salt and pepper to taste.

  6. Add coriander leaves and blend using a hand bender until there is a thick and smooth consistancy.

  7. Add more water if you want a thinner soup.

  8. Heat the soup until it is warm. 

  9. Garnish with a few coriander leaves and serve with crusty bread.

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Carrot and Coriander Soup

Best Wishes,
Krishna

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