Light and Healthy Carrot and Coriander/Cilantro Soup

 


Perfect as a light lunch, an appetizer at any party or even as a side along with any sandwich/crusty bread, creamy and light carrot and coriander or cilantro soup is healthy, hearty and comforting.

Soups are welcome in our house any time! It was one of those days when I needed something quick to make along with the main dish of Nasi Goreng (Indonesian Fried Rice) we were having for lunch. Normally, all we need is a bowl of chips or salad to complete the meal with pulao, biryani or any fried rice.

The weather was breezy and cold and there was light rain outside with dark clouds looming over, threatening with more showers. Salad did not seem so appetizing in this climate, so soup it was.

I had just bought a fresh bunch of aromatic coriander leaves/cilantro from the roadside vendor and seeing this gorgeous green leafy herb peeking at me from the refrigerator shelf, I was so tempted to use it immediately.

I have used coriander leaves as garnish in lots of soups but never as one of the ingredients in the soup. Today was as good a day as any other. To give bulk to the soup and make it more nutritious, I chopped up a carrot and cooked it along with the cilantro and some aromatics like onions, garlic and cloves.

We love a spicy soup any time; so in went a large green chilli/jalapeno (you can choose to omit it). Blending it along with the other ingredients would have made it too spicy; I needed only its heat.  So, once it was cooked (after sautéing it along with carrots, cilantro, onions and garlic in butter/ghee) , I removed it along with the cloves.

I blended the rest of the cooked carrots, onions and cilantro to form a smooth puree which was then diluted to get the consistency I wanted.  A seasoning of salt and pepper was all that remained to be added.

One boil and it was ready to be served with a sprinkling of more coriander leaves. It was the perfect accompaniment for Nasi Goreng.

Do try this simple, light and refreshing soup and enjoy it at supper or as a light lunch or appetizer. For a vegan option, saute the onions and garlic in oil instead of ghee or butter.

Light Carrot and Coriander Soup
Serves 2
Perfect as a light lunch, an appetizer at any party or even as a side along with any sandwich/crusty bread, creamy and light carrot and coriander or cilantro soup is healthy, hearty and comforting.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
180 calories
16 g
33 g
13 g
2 g
8 g
174 g
106 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
174g
Servings
2
Amount Per Serving
Calories 180
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg
11%
Sodium 106mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
14%
Sugars 7g
Protein 2g
Vitamin A
119%
Vitamin C
125%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 carrot
  2. ½ onion, cubed
  3. 2 tablespoons coriander leaves chopped (with stalks)
  4. 1 green chilli, slit in the middle
  5. 2 cloves garlic, chopped
  6. 2 cloves
  7. ½ lemon
  8. Salt and pepper to taste
  9. 2 tbsp ghee/butter
  10. Coriander leaves for garnishing
Instructions
  1. In a large pressure pan or cooker, heat ghee or butter and add chopped onions and garlic along with slit green chillies; fry until the onions are translucent; about 1 minute.
  2. Stir in chopped carrots, coriander and cloves and sauté again for another minute on high.
  3. Add water to immerse the vegetables and pressure cook for one whistle.
  4. If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft.
  5. Once the pressure in the cooker goes down, drain the vegetables and pour the stock into a another saucepan.
  6. Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.
  7. Pour the puree into the stock and mix well. Stir in more water to the consistency you want. Add salt and pepper to taste and bring to a boil.
  8. Once it comes to a boil, lower the heat and simmer for about 5 minutes.
  9. Garnish with finely chopped coriander leaves and serve hot with a squeeze of lemon or lime.
beta
calories
180
fat
13g
protein
2g
carbs
16g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Carrot and Coriander Soup with step-by-step method:

  • In a large pressure pan or cooker, heat ghee/butter/oil and add chopped onions and garlic along with slit green chillies; fry until the onions are translucent; about 1 minute.

  • Stir in chopped carrots, coriander and cloves and sauté again for another minute on high.

  • Add water to immerse the vegetables and pressure cook for one whistle.
  • If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft.
  • Once the pressure in the cooker goes down, drain the vegetables and pour the stock into a another saucepan.
  • Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.
  • Pour the puree into the stock and mix well. Add salt and pepper to taste and bring to a boil.

  • Once it comes to a boil, lower the heat and simmer for about 5 minutes.
  • Garnish with finely chopped coriander leaves, ladle into soup bowls and serve hot with a squeeze of lemon or lime.

  • Enjoy!!

I am sharing this with : #RecipeoftheWeek  |  #WasteNotWednesday  |  #FiestaFriday  |  #cookingwithauntjuju  |  #herbsspicesandtradition

For more light, refreshing and healthy soups, try:

Vegetable Manchow Soup

Creamy Mushroom Soup

Beetroot Soup

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2 comments

  1. cookingwithauntjuju.com says:

    Your soup is definitely light and one I have never tried. I am not a fan of cilantro (two of my favorite chefs Julia Child and Ina Garten are not either) but maybe in this soup the taste is not overwhelming. Thanks for sharing with Fiesta Friday!

    • curryandvanilla says:

      This soup tastes amazingly light and fresh with just a whiff of cilantro 🙂 Do try this; I am sure you will love it! Happy to be part of Fiesta Friday.

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