Ingredients:
Carrots – 350 gms, chopped
Potato – 1, chopped
Vegetable Stock – 750 ml
Coriander Leaves – 1/2 bunch, chopped
Coriander Powder – 3/4 tsp
Onion – 1, chopped
Ginger – 1/4 tsp, chopped
Vegetable Oil – 1/2 tblsp
Salt as per taste
Black Pepper Powder as per taste
Method:
1. Heat oil in a pan.
2. Fry the onions until soft.
3. Add the ginger and saute for 30 seconds.
4. Add coriander powder, potatoes and cook for a minute more.
5. Add the carrots and pour the vegetable stock.
6. Bring to a boil.
7. Reduce flame and simmer for 15 to 20 minutes or until the carrots are tender.
8. Transfer to a blender.
9. Add 1/4 bunch of coriander leaves and blend until smooth.
10. Pour into the pan.
11. Add salt and pepper powder.
12. Garnish with the coriander leaves.
13. Serve warm.
