Prep Time: Under 15 mins
Cook Time: Under 20 mins
( This soup can be eaten hot or cold. I ate it both ways and i loved it while it was cold. Tasted like a savoury pudding. You can make this a real gourmet starter by adding basil leaves and a teeny weeny bit of parsley. If you do not have vegetable stock in hand, then use the water with which you steamed or boiled your veggies. I loved the fact that there s no milk addition involved in this soup which makes it completely vegan. You can also have this soup as one big meal instead of serving it as a starter. If you are serving it as a starter, then make sure you dilute it a tiny bit by adding a lil more vegetable stock. I dont believe in substituting vegetable stock with water. That somehow defeats the entire purpose of having a healthy and hearty soup.)
What you need?
Carrots 4 medium peeled
Onion 1 large chopped finely
Coriander seeds 2 to 3 tsp
Fresh Coriander Leaves chopped finely 3/4 cup
Vegetable Stock 3 to 4 cups
Olive oil 1 and 1/2 tbsp
Freshly ground black pepper 1 tsp
Salt to taste
How to make it?
Chop the carrots roughly into small bits. Keep aside.
Pound the coriander seeds to a coarse mixture using a mortar and pestle(No, shove that mixer away) and keep aside.
Heat a soup pot or a pan with olive oil.
Add the onions and saute till they are pink.
Now, add the carrots and coriander seed powder.
Saute for about 5 mins.
Now, add the vegetable stock to the carrots and mix well.
Cook closed on a medium flame until the carrots are tender. Takes about 10 mins.
Once done, let it cool.
Blend to a smooth puree in a blender after it cools down.
Transfer to the wok again.
Simmer on low flame for about 2 mins.
Add freshly ground black pepper, salt and chopped coriander leaves and mix well.
Simmer for another 2 to 3 mins and remove from heat.
Serve hot with any bread of your choice or serve cold with a salad.
I am serving my soup at Srav s CC- Only Plant Based and Julie s EP series Cumin And Cilantro,