Carrot coriander soup

Lazy Saturday mornings and I really do not get enough inspirations or motivation to cook!I always end up making a quick fix dish!One of such easy recipes is this soup!Carrots and coriander indeed is a lovely combo!Who will say NO to a piping hot soup on a cloudy day!It was just drizzling for few minutes in the morning and I also made this soup(what a timing!).Off to the recipe.

You need:

Carrots-some 4...peel the skin,wash and roughly chop
Coriander-Washed and cleaned,remove stems and collect only the leaves
Salt-as needed
pepper powder-two pinches

Preparation!

Add roughly chopped carrots  in a cooker,by adding enough water(just ensure that the water is above the carrots by an inch).Cook for 2 whistles or till the carrots gets cooked!Wait till the pressure releases.Cool and grind it well along with cleaned corriander leaves.You can add the boiled carrot  water,while grinding!Now add the ground paste(if it is too thick,dilute it with water),add salt and bring it to a boil for a minute.Serve it with pepper powder!

Note:You can just add garlic pods while cooking the carrots.They add nice flavour.I skipped it though!

Tomato Soup

I always love soup...Tomato and sweet corn soup always tops ma list :)Have tried tomato soup many a times but I felt that something went wrong and was not upto the mark...Yesterday I was surfing the net and Vah chef's tomato recipe caught ma eyes...Had enough tomato at home and wanted to give it a try...I have modified the original recipe because I ran out of some ingredients but the result was a yummy soup this time...If you are a person of ma type who loves tangy tomato soup then definitely this recipe will be your cuppa tea...

Ingredients:

Butter-2 tablespoon(I didnot have butter so substituted with oil).
Tomato-2(a bit big tomato)
Onion-1(small size)
cerely/carrot/any veggies of your choice(I didnot add any vegetable).
pepper powder-1/2 tablespoon
salt- as required
corn starch-1/2 tablespoon.
basil leaves-a few

Method:

1.Add butter(in my case it was oil) in a wok and wait till it gets heated.
2.Add onion,tomato and other veggies and give it a stir and allow it to cook...you can add little water at this stage and allow the veggies to cook.

3.Add salt and pepper powder.
4.When the veggies are cooked add basil leaves and give it a quick stir and switch off the stove.Cool the mixture and blend it well and filter the puree.
5.Take an another wok again and add this puree and simmer it for 5 minutes.
6.Form a paste of corn starch with water and add it to the tomato soup.Corn starch is used as a thickening agent here.Once you feel that the soup has attained the required consistency switch off the stove and serve it hot with deep fried bread piece as a topping.Basil leaves gives a nice aroma to the soup...

Notes:

1.I used oil instead of butter but I am very sure that taste would be yummicious when used butter.
2.I didnot add any veggies.The original recipe had garlic,celery,capsicum.You can use carrot as well.
3.To thicken the soup the original recipe was prepared by adding all purpose four to the butter in a separate wok  and filtered puree was poured slowly (to avoid lumps)once the all purpose flour and butter becomes little brown in color and finally simmered the soup  for 5 minutes to complete the recipe.Corn starch was not used as a thickening agent in the original recipe but I used corn starch.
4.You can add fresh cream/sour cream as a topping to the soup before serving.I did not add cream to ma soup.