Here is another of the quick soups from Vol 4 of Cook and See – this volume of Meenakshi Ammal’s cookbooks is by Priya Ramkumar. It is a 1970’s style soup, quick and easy, simple and fresh, and surprisingly packed full of flavour. They make great luncheon soups with a salad and some fresh crunchy bread, or a perfect beginning to a heavier meal.
I have written elsewhere about the role of these South Indian soups, so check out the others in this series for comments and my experiences in India.
This soup shines in the dark!
South Indian Carrot Soup
500g fresh, crisp carrots, peeled and chopped finely
1 medium onion
2 Tblspn butter
6 cups light vegetable stock or water
1 Tbslpn black pepper, freshly ground
salt, to taste
0.25 cup coriander leaves for garnish
Heat the butter in a large saucepan and saute the onions until soft. Add the carrots and continue to saute for 1 – 2 minutes.
Add the stock, salt and pepper. Bring to the boil and simmer for 10-15 minutes.
Blend the soup and return to a clean saucepan. Simmer for 5 minutes more, then garnish with coriander leaves and serve.