CARROT AND CORIANDER SOUP

A carrot and coriander combination together makes the soup delicious.
Preparation Time : 2 minutes
Cooking Time : 15minutes
Servings : 4


INGREDIENTS

Carrots, chopped  - 650 grams
Fresh coriander leaves  - 1 medium bunch
Butter  - 2 tablespoons
Bay leaves - 2
Black peppercorns - 1 teaspoon
Onion , chopped  - 1 medium
Garlic, chopped  - 6-8 cloves
White pepper powder - 1/2 teaspoon
Salt  - to taste

 METHOD

Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.

TOMATO SOUP

A red delicious tomato soup.

Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS

Tomatoes  - 10-12 medium
Garlic - 4 cloves
Carrot - 1/2 medium
Celery  - 2 inch stalk
Onion  - 1 medium
Basil leaves - a few
Sugar - 1 teaspoon
Oil - 1/2 teaspoon
Butter - 1 tablespoon
Bay leaf - 1
Peppercorns - 4-6
Salt to taste
Peppercorns, crushed - 1/2 teaspoon

METHOD

Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.