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06 December 2012,21:30 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the fat in a saucepan over a medium heat and add the whole spices.
  • When the seeds begin to sizzle, add the onion, ginger, carrots, green chilli, curry leaves.
  • Adjust seasoning with salt and pepper. Fry for about 3-5 minutes or until the onions are lightly browned.
  • Add a litre of water, cover and cook for about half an hour or until the carrots turn soft.
  • Remove the bay leaf and curry leaves and process the mixture in a food processor to a smooth puree.
  • Retrun the pureed soup to the saucepan over a medium heat and add the whisked coconut milk, lemon juice and fresh coriander. Bring to the boil and adjust the seasoning to taste.
  • Finish with a swirl of yogurt and fresh coriander leaves. Serve with roti or Naan.


  • 250 grams carrots, chopped
  • 250 ml coconut milk, whisked
  • 150 grams onion, roughly chopped
  • 2 teaspoon butter
  • 2 teaspoon Cooking oil
  • 1 inch piece of ginger, grated
  • 1 green chilli, deseeded and chopped
  • Few curry leaves
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped fresh coriander leaves and stalks
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 bay leaf
  • Salt and ground black pepper, to taste
  • Natural yogurt, whisked  
  • Fresh coriander leaves, chopped

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