Lemon Coriander Soup

Anyone up for some soup? This never fails to elicit a positive response even from my little girl! Folks at home are always up for some steaming hot soup... So keeping up their interest is a bit challenging and I need to keep dishing out different varieties. I rarely take photographs of such quick dishes, as I am busy with dinner preparations at the same time, but I managed to photograph this Lemon-coriander soup as I served it alongside lunch one weekend.

So here goes the bits and pieces that go into this delectable and soothing hot drink...

Ingredients:
Coriander - 12-15 stalks 
Curry leaves - 5-8 
Carrots - 2 small shredded
Green Peas - 1/4 cup (optional)

Spices:
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Thyme - 1/2 tsp
Ginger paste - 1 tsp
Pepper - 1 tsp
Salt - to taste

Water - approximately 600 ml

Corn flour paste - 1 tbsp cornflour + 1 tsbp water

Juice of 2 small lemons or 1 large lemon, about 2 tablespoons.
Coriander leaves and some spring onions for garnishing 

Method:
Puree the coriander and curry leaves into a smooth paste. Boil the water and in a saucepan and add the coriander-curry leaves paste to it. Add the spices and let it come to a boil. Add the shredded carrots and green peas, if adding. Boil until the vegetables are almost cooked and the raw smell of coriander disappears. 
Add the corn-flour paste and mix quickly, so no lumps are formed. Keep boiling until the soup thickens a bit. Turn off the heat and add the lemon juice. 

Garnish with coriander leaves and serve hot.

Verdict:
It is a breezy easy soup to prepare on a cold winter evening... urge you to try it!