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Complete Indian Cooking
by Meena Pathak
Carrot and coriander soup has become something of a classic - the pungent, slightly citrus flavour of coriander complements the sweet flavour of carrots perfectly. This Indian version is spicier and has more of a kick.
Serves 4

Carrot And Coriander Soup

(Gajjar ka shorbha)

• 250 g (9 oz) carrots, roughly chopped
• 100 g (4 oz) onions, sliced
• 1 tablespoon ginger pulp
• 1 tablespoon garlic pulp
• 1 litre (1¾ pints) water
• 2 teaspoons ground coriander
• 3/4 teaspoon red chilli powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground fennel
• 1/2 teaspoon ground cumin
• 150 g (5 oz) tomatoes, chopped
• 2 tablespoons vegetable oil
• 20 g (3/4 oz) chickpea flour
• 1 teaspoon sugar
• juice of 1/2 lemon
• 25 g (1 oz) fresh coriander, chopped
• salt, to taste

Place the carrots in a pan with the sliced onions, ginger, garlic and water. Add all the ground spices, stir together and bring to the boil. Lower the heat and simmer for about 1 hour or until the carrots become very soft.

Remove from the heat and add the tomatoes. Allow to cool and then process in a food processor or blender or pass through a sieve. Strain the liquid and set aside.

Heat the oil in another pan and over a moderate heat, add the chickpea flour. Cook for about 2-3 minutes, stirring to make a paste. Pour in the carrot stock, a little at a time, whisking well to avoid any lumps forming until all the stock is used up. Increase the heat and cook for about 5 minutes. Add the sugar, lemon juice and half of the coriander. Season and serve garnished with the chopped coriander.

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