Light and Healthy Carrot and Coriander/Cilantro Soup

Light and healthy carrot and coriander soup is perfect as a light lunch, an appetizer at any party or even as a side along with any sandwich/crusty bread, creamy. It is healthy, hearty and comforting.

Soups are welcome in our house any time! It was one of those days when I needed something quick to make along with the main dish of Nasi Goreng (Indonesian Fried Rice) we were having for lunch. Normally, all we need is a bowl of chips or salad to complete the meal with pulao, biryani or any fried rice.

The weather was breezy and cold and there was light rain outside with dark clouds looming over, threatening with more showers. Salad did not seem so appetizing in this climate, so soup it was.

I had just bought a fresh bunch of aromatic coriander leaves/cilantro from the roadside vendor and seeing this gorgeous green leafy herb peeking at me from the refrigerator shelf, I was so tempted to use it immediately.

I have used coriander leaves as garnish in lots of soups but never as one of the ingredients in the soup. Today was as good a day as any other. To give bulk to the soup and make it more nutritious, I chopped up a carrot and cooked it along with the cilantro and some aromatics like onions, garlic and cloves.

We love a spicy soup any time; so in went a large green chilli/jalapeno (you can choose to omit it). Blending it along with the other ingredients would have made it too spicy; I needed only its heat.  So, once it was cooked (after sautéing it along with carrots, cilantro, onions and garlic in butter/ghee) , I removed it along with the cloves.

I blended the rest of the cooked carrots, onions and cilantro to form a smooth puree which was then diluted to get the consistency I wanted.  A seasoning of salt and pepper was all that remained to be added.

One boil and it was ready to be served with a sprinkling of more coriander leaves. It was the perfect accompaniment for Nasi Goreng.

Do try this simple, light and refreshing soup and enjoy it at supper or as a light lunch or appetizer. For a vegan option, saute the onions and garlic in oil instead of ghee or butter.

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Light and Healthy Carrot and Coriander/Cilantro Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2

Light and healthy carrot and coriander soup made easy in a pressure cooker!

Ingredients

• 1 carrot
• ½ onion, cubed
• 2 tablespoons coriander leaves chopped (with stalks)
• 1 green chilli, slit in the middle
• 2 cloves garlic, chopped
• 2 cloves
• ½ lemon
• Salt and pepper to taste
• 2 tbsp ghee/butter
• Coriander leaves for garnishing

Instructions

1. In a large pressure pan or cooker, heat ghee or butter and add chopped onions and garlic along with slit green chillies; fry until the onions are translucent; about 1 minute.
2. Stir in chopped carrots, coriander and cloves and sauté again for another minute on high.
3. Add water to immerse the vegetables and pressure cook for one whistle.
4. If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft.
5. Once the pressure in the cooker goes down, drain the vegetables and pour the stock into a another saucepan.
6. Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.
7. Pour the puree into the stock and mix well. Add salt and pepper to taste and bring to a boil.
8. Once it comes to a boil, lower the heat and simmer for about 5 minutes.
9. Garnish with finely chopped coriander leaves and serve hot with a squeeze of lemon or lime.

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How to make Carrot and Coriander Soup with step-by-step method:

• In a large pressure pan or cooker, heat ghee/butter/oil and add chopped onions and garlic along with slit green chilies; fry until the onions are translucent; about 1 minute.

• Stir in chopped carrots, coriander and cloves and sauté again for another minute on high.

• Add water to immerse the vegetables and pressure cook for one whistle.
• If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft.
• Once the pressure in the cooker goes down, drain the vegetables and pour the stock into a another saucepan.
• Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.
• Pour the puree into the stock and mix well. Add salt and pepper to taste and bring to a boil.

• Once it comes to a boil, lower the heat and simmer for about 5 minutes.
• Garnish with finely chopped coriander leaves, ladle into soup bowls and serve hot with a squeeze of lemon or lime.

• Enjoy!!

I am sharing this with : #RecipeoftheWeek  |  #WasteNotWednesday  |  #FiestaFriday  |  #cookingwithauntjuju  |  #herbsspicesandtradition

For more light, refreshing and healthy soups, try:

• Vegetable Manchow Soup
• Creamy Mushroom Soup
• Beetroot Soup

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