Tuesday, 1 November 2011

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
  • 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 

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