Tomato Carrot Coriander Soup

The inspiration for this soup is a restaurant in Bangalore, India: Punjabi Rasoi. We went there for a family dinner each time during my last 2 India trips which were a year apart. Both the times I had their coriander tomato soup and simply loved it. It wasn't the usual Indian creamy tomato soup. I made some modification for this soup and made it tomato carrot coriander soup. Almost had 2 bowls of soup before dinner. This has now become another of my favorite soups other than the Thai Tom-Yum soup. This blog started with that soup!

Ingredients:

1. 2 tomatoes
2. 2 carrots
3. Green coriander
4. 1 green chili
5. Ginger
6. Garlic
7. Salt
8. Turmeric
9. Coriander powder
10. Olive oil

Preparation:

1. Wash, peel carrots and blend it along with tomatoes, carrots, small piece of ginger, 1 clove garlic, green chili. I added 2-3 spoon of leftover mashed potato in it as well. 
2. Heat olive oil in a pan.
3. Put mustard seeds and let them splatter.
4. Empty the blender into the pan now. Add water as needed. I wanted a thin soup so I added a lot of water.
5. Add turmeric, salt and coriander powder.
6. Let it simmer on low heat for some time. 
7. Add finely chopped coriander leaves in it.
8. Let it simmer again for some time.
9. Serve hot.