|
INGREDIENTS |
| Carrots |
650
gms. |
| Onion,
medium sized |
1
nos. |
| Garlic,
cloves |
6-8
nos. |
| Green
coriander |
1
cup |
| Butter |
2
tbsp. |
| Bay
leaf |
2
no. |
| Peppercorn |
1
tsp. |
| White
pepper powder |
½
tsp. |
| Water |
1200
ml. |
| Salt |
To
taste |
|
METHOD
|
|
1. |
Wash,
peel and roughly chop carrots. Peel and chop onion and garlic.
Wash and finely chop fresh coriander leaves and reserve the
stems. |
|
2. |
Heat
butter in a pan, add bay leaves, peppercorns, onions and garlic
and fry for two minutes. |
|
3. |
Add
carrots, coriander stems and water and bring to a boil. |
|
4. |
When
the carrots are completely cooked, remove them and put in a
blender to make a fine puree. |
|
5. |
Reduce
the stock slightly by boiling and strain. |
|
6. |
Take
the puree in a pan and add strained stock to reach the desired
consistency. Bring to a boil again. Add white pepper powder |
|
7. |
dissolved
in a little water. Add salt to taste. Stir in finely chopped
fresh coriander leaves. |
|
8. |
Serve
piping hot. |
|
Other Soup Recipies |
 |
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
