3 Cups Chopped Carrots,
1 Medium Onion or 1 Leek Chopped,
1 Medium Potato, Skinned and Chopped
1 Tablespoon Olive Oil,
2 Tablespoon Coriander Seeds,
1/3 Cup Cilantro, Chopped
Salt to Taste,
1/2 Teaspoon Pepper
3.5-4 Cups Water
Grind the coriander seeds to powder. Heat oil in a pan. Add onions/leeks and saute for 2-3 minutes. Now add the potatoes and cook for another minute. Add the carrots, salt and ground coriander seeds. Cook for 2-3 minutes. Then add 3.5 cups of water. Cover and cook on medium heat for 20 minutes, or until the vegetables are tender. Switch off the flame then add chopped cilantro.
Transfer the mixture to a food processor while still hot. Process carefully until smooth. You might have to blend the mixture in batches depending on the size of the food processor. Add more water per the consistency you desire. I like my soup to be thick, so I didn't add any more water. Add salt and pepper to taste.
If you do add more water, transfer the mixture to the cooking pan again and cook/heat for 1-2 minutes.
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