Got some nice carrots and coriander in the market last week and that instantly reminded me of the wonderful soup that mom used to make using these two ingredients.
Carrots help boost immune system, improve digestion and skin health. They contain Vitamin A which is the most essential nutrient for protecting eye health and vision. The health benefits of carrots and their delicious taste make them an important vegetable in cuisines across the globe.
Coriander, commonly known as ‘Dhaniya’ in the Indian Subcontinent is a herb that can be used in the treatment of mouth ulcers, anemia, indigestion, skin disorders and many more.
I love this nutrition packed soup a lot and it is on my must have list during winters. So, let me show you how I made it.
Carrot and Coriander Soup
- 1 Cup Chopped Carrot
- 1 Cup Coriander leaves Wash thoroughly before use.
- 1/2 Cup Chopped/Sliced Onion
- 1 Tsp Chopped Garlic
- 1 Tsp Chopped Ginger
- 2 Tbsp Ghee/Oil
- 1 Tsp Jeera/Cumin
- 2 Cups Water
- 1 Tsp Khada Garam Masala powder or Kala Masala
- 2 Tbsp Grated jaggery
- Salt to taste
- Fried Noodles to garnish Optional
- Heat Ghee in a pan (I used a pressure cooker as we need to pressure cook the vegetables). Add jeera and let it crackle. Add chopped ginger and garlic and saute till it leaves an aroma.
- Add the sliced onion and saute until soft.
- Add the Carrot and Coriander and mix well.
- Add two cups water, salt and jaggery and mix well. Cover and pressure cook for 3-4 whistles.
- After the pressure is released, let the mixture cool down. Transfer it to a grinder and grind well. Strain the soup in a pan and add one Tsp Khada Garam Masala powder or Kala Masala and mix well. Heat the soup and bring it to a boil.
- Once the soup is ready, transfer it to a bowl and serve hot, garnished with some fried noodles.