• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tickling Palates

  • Home
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • About
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • About
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Soups

    Coriander and Carrot Soup

    Published: Oct 13, 2008 by Radhika · This post may contain affiliate links · 5 Comments

    1 shares
    Arjun happily returned home on Saturday after a week of staying alone with his grandparents for the first time. He felt very proud that he did not ask and cry for Daddy or mummy. Though I felt sad when he left I felt quite happy and proud that he behaved himself and didn’t create any problems during his stay. I was going thru my emails when he returned on Saturday and all of a sudden he asked me whether I had posted any soups in the blog during his absence and I said no. Though I make soups often and have lots of them in my drafts I wonder why I never got around to posting them. As this will be my first blog on soups I did not want to post any from the drafts and wanted make a new one.  

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com


    Contrary to last week’s MET Department’s forecast that there will be a three week delay in the starting of monsoon, it has been raining since Saturday night which makes a pleasant change after the scorching heat. May be the rain God took pity on us. What better time to make soup and enjoy the weather. This was the decent shot that I could manage before being carried off to the table as we had some family friends while I was making this soup. They enjoyed it very much.

    The first time I made this recipe was seven years back which I got from a monthly magazine. I followed the instruction to the T and the result was that you should have seen my Hubby’s face after he took a sip. He said that it tasted like more like a kashayam than a soup and smelled of raw coriander. It was a lesson that I would never forget that not to follow instructions blindly but to imagine it in my mind and be sure whether it would really work out. Since then I had made some changes to this recipe till it tasted right and it is now a keeper and the most often requested one in my house hold.
    Coriander and Carrot soup


    Ingredients:
    Coriander leaves with the stalk– ½ bunch
    Carrot, big - 1
    Toor Dal – 2 tbsp
    Onion, small – 1
    Green chili, slit lengthwise – 1 (optional)
    Ginger – 1 small piece
    Garlic – 2 pods
    Aji-no-moto – ½ tsp
    Salt – to taste
    Oil – ½ tsp
    Water – 3 cups
    Whole spices
    Coriander seeds – 1 tsp
    Cumin seeds – ½ tsp
    Pepper – ¼ tsp
    Bay leaf – 1

    Method:

    Clean and wash the coriander leaves and chop them roughly. Chop the carrots and onions roughly. Crush the whole spices roughly except the bay leaf.

    In a pressure pan heat the oil and add the onions. Saute for aminute and now add the carrots and coriander leaves and sauté them just for a few seconds till the coriander leaves shrink in their size. Now add the toor dal and 2 cups of water.

    In a soup bag or a piece of clean white cloth place the crushed whole spices along with bay leaf, ginger, garlic and green chili and tie them into a bag and place this bag into the cooker. Close the cooker and cook in a medium flame for 3 whistles. Wait and open after the pressure gets released.

    Take out the soup bag and squeeze out well and put it away. Pour the contents in a liquidizer and blend them well. Strain the blended mush through a strainer.

    Place the strained soup in a pot. Add one more cup of water, aji-no-moto, salt and reheat for two minutes, sprinkle more pepper powder if you want and serve piping hot.

    The addition of toor dal gives the soup more body and good texture. Keep this hot and spicy soup as your company on a rainy day and you won’t feel like asking for more.

    This soup is off to Siri’s Herb Mania: Coriander started by Ammalu's Kitchen
    and to Divya's Diet Foods

    More Soups

    • Chettinad Tomato Soup Recipe
    • Atho Plantain Soup - Vazhathandu Soup with Video
    • Manathakkali Keerai Soup Recipe (gf + v)
    • Creamy Vegan Tomato Celery Soup Recipe

    Sign Up! to Newsletter

    Reader Interactions

    Comments

    1. sunshinemom

      October 16, 2008 at 9:31 am

      I just came from Vidhya's blog. Did not know about the use of pankam for chicken pox! This is a delicious soup. I just have a doubt - are you sure about the amount of aji-no-moto. It is never recommended more than a pinch for large quantities, and 1/2tsp seem way too much for 3 cups of water!

      Reply
    2. srikars kitchen

      October 15, 2008 at 9:01 pm

      wow... nice entry... added u in my blog roll..

      Reply
    3. Ramya Vijaykumar

      October 15, 2008 at 7:47 pm

      Sour looks clear and healthy... I like the sound of using Dhaal... First time to your blog... You have a vivid taste and a great posts...

      Reply
    4. Usha

      October 15, 2008 at 7:07 pm

      Very healthy and wholesome 🙂

      Reply
    5. Divya Vikram

      October 14, 2008 at 12:39 am

      his is sure a wonderful and healthy soup dear..Thanks for sending this in for the event..

      Reply

    Leave a Reply. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello there!

    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

    Read more about me

    Trending Recipes

    • Phool Makhana Curry Recipe - Lotus Seeds Gravy
    • How to Cook Millets perfectly in Pressure Cooker (Stovetop & Instant Pot)
    • 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)
    • Nadan Mutta Roast - Kerala Egg Curry
    • Matki Usal Recipe - Matki Chi Usal + Video
    • Flax Seed Butter Recipe - Flax Seeds Spread

    Recent Recipes

    • Kathirikkai Podi Curry - Brinjal Podi Curry Recipe
    • Nellikai Sadam - Amla Rice - Gooseberry Rice
    • Rava Kesari - Sooji Sheera - Kesari Bath Recipe
    • Semiya Kesari Recipe - Vermicelli Kesari
    • Erissery Recipe - Kerala Mathanga Vanpayar Erissery
    • Thattai Recipe - How to make Thattai Murukku

    Want more Recipes?

    GO TO RECIPE INDEX

    Footer

    ^ Back to Top

    Links

    About Radhika

    Recipes

    Shop

    Newsletter

    Sign Up for Email Updates

    Contact

    ticklingpalates@gmail.com

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 · Tickling Palates · Privacy Policy
    Hosted & Managed by Host My Blog

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy