Carrot & Coriander Soup

Prep Time: 2 min
Cooking Time: 15 min
Serves: 4

Ingredients

1. Carrots (diced) - 2 cups
2. Fresh coriander leaves - 2 cups
3. Butter / Ghee - 2 tbsp
4. Black pepper powder - 1/2 tsp
5. White pepper powder - 1/2 tsp
6. Onion (chopped) - 1 medium
7. Water - 3 to 4 cups
8. Bay leaves - 2
9. Garlic pods - 10
10. Salt - to taste

Method

1. Wash fresh coriander leaves; discard stems.
2. Heat butter or ghee in a pan; add bay leaves, chopped onion, garlic pods, diced carrots and saute for two minutes.
3. Transfer contents to a vessel; add water and fresh coriander leaves; pressure cook for 3 whistles.
4. Give a standing time to open the pressure cooker.
5. Strain the contents, discard bay leaves and blend the rest to make a fine puree; set the strained stock aside.
6. Add the puree to the strained stock; bring to boil in another pan.
7. Add salt and white pepper powder dissolved in a little water; stir well and serve piping hot.

NOTE

• Adjust water according to the desired consistency.