Chilled Carrot & Coriander Soup with Yoghurt.

Chilled Carrot & Coriander Soup with Yoghurt

This one is a helathy & refreshing one during summer. This soup is made with Indian spices but the taste can be improved with few western vegetables too.

Carrots - 200 gms

Cumin seeds - 1 tspn

Coriander leaves - few

Ginger - One small piece

Hing - 1/2 tspn

Oil - 2 tbspn

Celery - 1/2 stick

Black salt - 1/4th tspn

Orange -1/2 No'

Yoghurt - 1 cup.

Wash, Peel & cut the carrots, celery. Heat oil in a vessel (You can use olive oil instead of veg oil)

Add cumin seeds & ginger then add celery. Stir it for a while; then add carrots & add some water.Cook the carrots

NOTE: DO NOT OVER COOK THE CARROTS; AS IT LOOSES THE COLOUR.

By using a mixer/ blender; make it in to a fine paste & then strain it. Chill it down. Add black salt, orange juice & finely chopped coriander.Adding ornage juice will give the slight sweeter taste & more refreshing.

Pour it in small glass/ cup with a spoon of yoghurt on top. Serve chilled.

CHEF'S TIP : Use chat masala if you dont have black salt.