Carrot Coriander Soup

Carrot and coriander simmered in vegetable stock is pureed and seasoned with salt and pepper

Ingredients - Serves 4

• Chopped carrots - 1 1/2 cup
• Chopped potato - 1/4 cup 
• Chopped onions - 1/2 cup
• Chopped coriander leaves -  2 tbsp
• Vegetable stock / water - 2 cups
• Chopped ginger - 1 tsp
• Olive oil - 1 tbsp
• Salt and pepper to taste

Method

• Heat the pan with oil add onions and ginger
• Saute well and then add carrot, potato & salt
• Saute for few minutes and add vegetable stock
• Allow it to boil and simmer until vegetables are cooked
• Cool down and puree it in the blender or mixer along with coriander
• Pour the puree to the pan and reheat until just hot but not boiling
• Add pepper and serve hot with croutons

Nutritional Information

• Carrots are rich in antioxidants and vitamin A
• Carrots are also rich in vitamin C and K
• Coriander leaves act as a stimulant for our intestines, strengthening and aiding with digestion
• Coriander helps stimulate secretion of insulin and also lowers blood sugar.
• Per serving = 110 calories approximately