Carrot Coriander Soup

Ingredients:

Coriander Leaves : 4 tbsp

Carrot : 1/2 cup (Grated)+ A few cut thin slices

Pudina Leaves : 2 tbsp

Garlic : 4-5 pods finely chopped

Ginger : 1 inch finely chopped

Peppercorn : 2 tsp

Basil Leaves : 1 tsp (Chopped)

Thyme : 1 tsp (Chopped)

Rosemary : 1 tsp (Chopped)

Corn Flour : 1 tbsp mixed in 1/4 cup water

Spring Onion : 2 tbsp of thin slices

Lemon Juice : 1 tbsp to squeeze on the top at the end

Salt to Taste

Oil : 1 tsp

Procedure:

1. In a pan heat oil add chopped ginger and garlic and cook till the garlic turns slightly brown.

2. Add grated carrot and saute well. Add coriander leaves, mint leaves, basil, thyme, rosemary, peppercorns and add 2 cups of water and boil it.

3. Boil it so that the quantity is reduced by 1/4th. (Can avoid this step if using vegetable stock).

4. Now filter the water into another bowl and grind the rest of the mass.

5. Now heat the filtered water, add the corn flour paste and the grinded mass; along with chopped carrot slices and slices of the roots of the spring onion as well as salt.

6. Boil it till we get a thick quantity and finally squeeze the lemon juice on top; serve it hot.