Carrot Coriander soup

With the cool, crisp weather that prevails these days, there's nothing the our soul (& stomach) yearns for like a bowl of hot, comforting soup. This recipe combines carrot, coriander and ginger for a satisfying soup that even pleased my 3 yr old. We had it with some store-bought spinach-parmesan fougasse and enjoyed every spoonful.

CARROT CORIANDER SOUP


Ingredients:

Carrots - 4 medium, chopped into small pieces

Coriander leaves - 1/2 cup, leaves & stems separated.
Onion - half of a medium one, chopped
Garlic - 3 to 4 cloves, chopped
Ginger - half inch piece, chopped
Bay leaf - 1
Butter - half tbsp to 1 tbsp
Pepper - half tsp or to taste
Sambar powder - half tsp
Corn flour - 1 tsp

Salt - to taste

Method:

1) Heat butter in a pan and add bayleaf, onions, ginger & garlic.

2) Saute till slightly brown before adding sambar powder, carrots and chopped coriander stems. Saute this for a few minutes before adding about 4 cups of water. Add some salt, bring to a boil, cover & allow to simmer.

3) When cooked, remove the solids from the soup, discard bay leaf and puree the rest. Return this to the stock in the pan and heat through. Dissolve cornflour in some water and add to the stock. Let this boil until it thickens to the right consistency.

4) Season with salt and pepper to taste and add the chopped coriander leaves and remove from stove. Soup is now ready to serve.

I would like to send this to Herb-Mania Coriander hosted by Siri... this is the brainchild of Dee.