Baby Carrot Soup With Cilantro And Curry Recipes

BABY CARROT SOUP WITH CILANTRO AND CURRY

Steps:

• Heat the oil in a pot over medium heat.
• Add carrots and onion, and cook until slightly softened, about 5 minutes.
• Mix in curry paste and flour.
• While stirring, slowly pour in stock.
• Bring to a boil, and then adjust heat so the soup gently simmers.
• Cook until carrots are tender, about 20 minutes.
• Working in batches, puree mixture in a blender or food processor.
• Return soup to pot and bring back to a simmer.
• Stir in the cilantro; season with salt and pepper.
• Pour soup into bowls.
• If desired, set a spoonful of yogurt in the centre of each bowl.

CURRIED CHICKEN SOUP WITH CARROTS

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
• Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.

CARROT SOUP WITH COCONUT AND CILANTRO

Steps:

• Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.
• Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.
• Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.
• Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots.
• Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.

CREAMY CARROT WITH CURRY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CARROT AND CILANTRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

CARROTS WITH CURRY AND CILANTRO

Steps:

• Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.