### TranslatedIngredients: 5 Carrots (Gajjar) - peeled and chopped,1 Onion - sliced,1 Potato (Aloo) - cubed,1 Celery - chopped,1 inch Ginger - peeled and chopped,1 teaspoon Coriander Powder (Dhania),2 teaspoons Whole Black Peppercorns - crushed,3 cups Vegetable stock,2 teaspoons Extra Virgin Olive Oil,1 Lemon wedges ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Carrot Soup recipe, first heat oil in a saucepan.Add the onion and sauté for a minute. Add the coriander powder and sauté for a few seconds.Add the ginger, celery, carrots and potato. Sprinkle some salt and mix everything well.Add 2 cups of stock, cover the pan and cook till the carrots and potatoes becomes soft. Cool it down and puree in a blender.Pour back the puree into the saucepan and heat. Adjust the consistency using the leftover the stock. Add pepper and boil for 1 to 2 minutes.Serve into individual bowls, squeeze some lime juice (if using) and serve immediately.Serve Carrot Soup with Smoked Tofu and Grilled Vegetable Salad for a light and healthy dinner.
