Ingredients :
Carrot - 3 cups (diced)
Onion - 1 (diced)
Black peppercorns - 1 teaspoon
Green chilly - 1 (chopped)
Cumin seeds - 1/2 teaspoon
Curry leaves - few
Cilantro - few sprigs
Lemon juice - Juice of 1/2 lemon
Coconut milk - 1 cup
Salt - to taste
Method :
Heat oil in a pan, add cumin seeds, curry leaves, green chilly, onion and saute till the onions become translucent. Now add carrots, salt and peppercorns. Add some water and close the lid and cook till the carrots are soft. Once cool, puree them in a blender. Boil the puree and add the coconut milk and let it simmer. You can add water or stock to get the right consistency if the soup is too thick. Add lemon juice immediately after you turn off the flame. Garnish it with cilantro.
Carrot - 3 cups (diced)
Onion - 1 (diced)
Black peppercorns - 1 teaspoon
Green chilly - 1 (chopped)
Cumin seeds - 1/2 teaspoon
Curry leaves - few
Cilantro - few sprigs
Lemon juice - Juice of 1/2 lemon
Coconut milk - 1 cup
Salt - to taste
Method :
Heat oil in a pan, add cumin seeds, curry leaves, green chilly, onion and saute till the onions become translucent. Now add carrots, salt and peppercorns. Add some water and close the lid and cook till the carrots are soft. Once cool, puree them in a blender. Boil the puree and add the coconut milk and let it simmer. You can add water or stock to get the right consistency if the soup is too thick. Add lemon juice immediately after you turn off the flame. Garnish it with cilantro.
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