India Carrot Coriander Soup
The astringent flavor of coriander, also called cilantro, complements the natural sweetness of carrots in this warming soup recipe. Served with warm naan (Indian flatbread), this simple soup nourishes body and spirit. When served with yogurt and dry-roasted peanuts, this soup becomes a well-rounded and satisfying meal. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (453 g) carrots, chopped with skin on
- 1 cup (50 g) fresh coriander leaves and stems, chopped
- 2 Tbsp (30 ml) vegetable oil
- 1/2 cup (75 g) onion, chopped
- 1/2 cup (25 g) fresh ginger, chopped
- 4 cloves garlic, chopped
- 1 tsp (5 ml) cumin seeds
- 1 qt (960 ml) water
- 1 tsp (5 ml) turmeric
- 1 Tbsp (15 ml) himalayan sea salt
- 1 cup (240 ml) Greek yogurt
- 1 cup (125 g) peanuts
Directions
- Heat oil over high heat. Add onion, ginger, garlic, and cumin. Sauté for 4 minutes, or until lightly golden.
- Add carrot and coriander. Cook for 5 minutes, then add water, turmeric, and salt.
- Cover and simmer on medium-low until carrot turns mushy (about 10–12 minutes).
- If desired, purée soup to create a thicker consistency. Or serve as is, topped with yogurt and peanuts.
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