Lemon Coriander Soup

4 cups of vegetable broth

1 cup water

1 tablespoon oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

1 green chili pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 cup fresh coriander leaves chopped

2 tablespoons lemon juice

Salt to taste

Black pepper to taste

Instructions:

 

Heat oil in a large/medium Kadai , Then add the chopped onions and sauté until they become translucent.

Add minced garlic, grated ginger, and green chili pepper. Sauté for another minute or until the fresh smell goes off.

Add ground cumin and ground coriander to kadai and stir well to combine with the onion mixture. Cook for another minute.

Pour in the vegetable broth along with water. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 12-15 minutes to allow the flavors to hold together.

Add the chopped coriander leaves to the soup and cook for an additional 3-5 minutes.

Stir in the lemon juice and season with salt and black pepper to taste and then adjust the amount of lemon juice according to your preference for tanginess.

Remove the soup from the kadai and let it cool.

Mix the soup with regular blender until smooth, and reheat if necessary.

Serve the Lemon Coriander Soup hot, garnished with fresh coriander leaves