Fenugreek and Carrot Soup

Fenugreek and Carrot Soup

Ingredients

Ingredients for Fenugreek and Carrot Soup

1 1/4 cups chopped Fenugreek

3/4 cups chopped carrots

1/4 cup freshly grated coconut

1/4 teaspoon turmeric

1 teaspoon red chili powder

1/4 teaspoon cumin seeds

1 teaspoon crushed garlic

2 tablespoons oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

5 to 6 curry leaves

2 whole red Kashmiri chilies, chopped

1/4 cup finely chopped onion

Salt, to taste

1 teaspoon coconut oil

Procedure

To make Fenugreek and Carrot Soup

To make Fenugreek and Carrot Soup, in a bowl, combine coconut, turmeric, red chili powder, cumin seeds, and garlic. Combine and mix very well using your hands. Keep aside.

Heat oil in a kadhai and add mustard seeds, urad dal, curry leaves and Kashmiri red chillies and sauté on medium flame for a few seconds.

Add onion, fenugreek, carrot and salt and sauté on medium flame for 2 minutes.

Add 2 tbsp water and mix well. Cover with a lid and cook on medium flame for 5 to 6 minutes, stirring occasionally.

Add the prepared coconut mixture and coconut oil, mix well and cook on medium flame for 1 minute, stirring occasionally.

Serve the fenugreek and carrot stew hot.