Delhi is getting colder by the day and nothing beats a cold day better than a bowl full of warm soup! So, today for lunch, I made my favorite soup, carrot and coriander. I first tasted this soup at a really small cafe in London a year back. Even though that soup wasn’t as velvety and creamy as I would’ve liked it to be, the flavors were phenomenal! My mouth was bursting with flavors, never knew carrots could do that :p I think I underestimated their potential.
I never really liked carrots.. I am actually repulsed by them but this soup is a different story altogether, the carrots just melt and mix with that beautiful stock on a bed of onions and garlic, it almost tastes like cream and once you squeeze that lemon in, the coriander flavor pops out! So, even if you detest carrots, I urge you to still try this recipe. If you don’t fall in love with it, write back to me, because something is seriously wrong with you!
P.s.- My friend, Mrinalnee, asked me today if I really make all this stuff or just get recipes from the internet and put ’em up! I I bet this is not the last time I’m going to have to answer this because a lot of people might have the same question, so guys, let me assure you that we cook each and everything that you see on our blog! These pictures belong to us and are of the food we cook, they are not taken off the internet! So you can be sure that whatever we’re putting up here is a tried and tested recipe! Don’t worry.. you’re in good hands :p
If any recipe doesn’t turn out well, please write to us and together we’ll find out what went wrong!
P.p.s- We’re not recipe developers yet, ,we occasionally mix and match stuff and come up something completely new but only ‘occasionally’! The recipes on this blog have been inspired and adjusted to perfection!
So, What are we making today?
Carrot and Coriander Soup (Serves: 2)
This recipe has been inspired by Jamie Oliver’s Carrot and Coriander soup, you can find the original recipe here
What are we using?
1 tbsp olive oil or vegetable oil
3 carrots, peeled and sliced
1 medium sized onion, Chopped
3 garlic cloves, chopped
2 tbsp chopped coriander
Juice of half a lemon
1 tsp coriander powder
1 tsp black pepper powder
1 vegetable stock cube
500 ml water
Salt to taste
Single cream to serve
*If you don’t want to use vegetable stock cubes, you can use fresh vegetable stock instead. you will need 500 ml vegetable stock.
** Ideally orange carrots are used to make this soup, I’ve made this soup using orange and red carrots both and the taste does not differ. So red or orange, you can use whatever is available.
What are we doing?
Step 1: Heat oil in a pan, add onions, garlic and carrots to it. Saute until the carrots start to turn soft, about 5 minutes, make sure that you don’t overcook them. The carrots must not loose their color. Add 1 1/2 tbsp fresh coriander, coriander powder, pepper and salt and cook for a minute.
Step 2: Boil water and add vegetable stock cube to it so that it’s completely dissolved. Add this stock to the carrot mixture and bring to a boil, the simmer for 10 minutes or until the carrots have softened.
Step 3: Blend this mixture and add water if required. Add the remaining 1/2 tbsp fresh coriander, lemon juice and salt & pepper if required. Serve with fresh cream if you like, only makes it tastier!
Enjoy this delicious warm soup with buttered toast and bread sticks!
Do let us know what you thought about this soup and any new recipes that you might like to know about! We’ll share that next!
p.p.p.s- My biggest critic, my brother, who rarely ever tastes anything I make, loved this soup! I’m sure you will too! Try it!