New Update
| Main ingredients | Carrots, Fresh coriander leaves, Fresh coriander stems, Butter, Bay leaves, Black peppercorns, Onion, Garlic, White pepper powder, Crushed black peppercorns |
| Cuisine | Indian |
| Course | Soup |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 650 grams carrots, peeled and roughly chopped
- 1 tablespoon chopped fresh coriander leaves + for garnish
- 1 tablespoon chopped fresh coriander stems
- 2 tablespoons butter
- 2 bay leaves
- 6-8 black peppercorns
- 1 medium onion, chopped
- 6-8 garlic cloves, chopped
- ½ teaspoon white pepper powder
- Salt to taste
- Crushed black peppercorns for garnish
Method
- Heat butter in a deep non-stick pan, add bay leaves, black peppercorns, onion and garlic, mix and sauté for 2 minutes.
- Add carrots and coriander stems, mix well and saute for 1 minute. Add 5 cups water, mix and cook for 8-10 minutes.
- When carrots are completely cooked, switch the heat off, discard the bay leaves and blend the mixture with an electric hand blender.
- Place the pan back on heat and bring the mixture to a boil.
- Add salt and white pepper powder and mix well. Add coriander leaves and mix well.
- Transfer the soup into serving bowl, sprinkle crushed black peppercorns and coriander leaves and serve piping hot.
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