A delightful, health-boosting soup that combines the natural sweetness of carrots with the refreshing flavors of coriander, creating a nourishing and satisfying bowl perfect for any time of the year.

Preparation:

1. Infuse the Spices:Start by heating canola oil in a saucepan. Once the oil is warm, add the peppercorns, bay leaves, and fennel seeds. These spices will infuse the oil with a fragrant base for your soup.
2. Sauté the Onions and Carrots:Next, toss in the chopped onions and sauté them until they turn a light brown. Then, add in the grated carrots and water. Bring the mixture to a boil, allowing the carrots to cook through and soften. This process ensures that the natural flavors of the carrots are fully released into the soup.
3. Add Fresh Coriander: Once the carrots are tender, stir in the fresh chopped coriander. This vibrant herb adds a burst of freshness to the soup. Remove the pan from heat immediately after adding the coriander to preserve its bright flavor.
4. Blend the Soup: After letting it cool slightly, remove the bay leaves. Using a blender, blend the soup until it reaches a smooth, velvety texture. If needed, strain the soup to ensure a silky finish.
5. Adjust the Consistency: Pour the blended soup back into the saucepan. Heat it gently, adding salt to taste. If the soup is too thick, feel free to add a little extra water to achieve your desired consistency. For an extra touch of creaminess, stir in some light cream (optional).
6. Serve and Enjoy: Once your soup is hot and perfectly seasoned, serve it immediately. This carrot and coriander soup is best enjoyed warm and offers both comfort and a nutrient-packed boost to your day.

Nutrition Facts (per serving):

• Calories: 30
• Carbohydrates:5g
• Fiber:1g
• Sodium:55mg
• Cholesterol:1mg

Serving Size: 4-6 servings

Cook Time: 30-35 minutes
Ingredients:

• ½ teaspoon canola oil
• 15-18 peppercorns
• 2 bay leaves
• 2 teaspoons fennel seeds
• 1 onion, chopped
• 1 pound carrots, grated
• ½ cup chopped fresh coriander (cilantro)
• 6 cups water
• Salt to taste
• ½ tablespoon light cream (optional)