Baby Carrot Soup With Cilantro And Curry Recipes

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BABY CARROT SOUP WITH CILANTRO AND CURRY



Baby Carrot Soup With Cilantro and Curry image

Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 lb baby carrots
1/2 medium onion, chopped
1 tablespoon curry paste (hot medium or mild)
2 tablespoons flour
4 cups vegetable stock
1/4 cup chopped fresh cilantro
salt and pepper
1/4 cup low-fat yogurt (optional)

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



Curried Chicken Soup with Carrots image

Provided by Moshe Nov

Categories     Soup/Stew     Chicken     Onion     Vegetable     Spice     Curry     Winter     Bon Appétit     Israel

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound onions, chopped
3/4 pound carrots, peeled, cut into 1/2-inch cubes
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
3 tablespoons chopped fresh cilantro

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



Carrot Soup With Coconut and Cilantro image

A Thai style soup from a new, hip teenage cookbook called Cooking Up a Storm, the teen survival cookbook. This is by Sam Stern. "What's usually hot but always cool? Soup!" This one is served hot.

Provided by Oolala

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 onion, chopped
1 pinch salt
10 carrots, peeled, chopped
2 potatoes, peeled, chopped
1/4 cup fresh cilantro, chopped, recipe says handful
4 cups vegetable stock (even 3 cups water plus one cup chicken stock) or 4 cups use water (even 3 cups water plus one cup chicken stock)
1/2 cup coconut milk
1 orange, juice of
2 limes, cut into wedges
salt
pepper

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.

Nutrition Facts : Calories 348.9, Fat 18.7, SaturatedFat 13.2, Cholesterol 30.5, Sodium 252.8, Carbohydrate 44.9, Fiber 8.8, Sugar 13.6, Protein 5.3

CREAMY CARROT WITH CURRY SOUP



Creamy Carrot With Curry Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

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.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g

CARROT AND CILANTRO SOUP



Carrot and Cilantro Soup image

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Provided by Jon Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

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.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

CARROTS WITH CURRY AND CILANTRO



Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories     Vegetable     Side     Sauté     Quick & Easy     Curry     Carrot     Fall     Winter     Cilantro     Simmer     Bon Appétit     New Mexico     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh 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.

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Top Asked Questions

How to cook carrots and carrots for Soup?
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.
What is curried carrot soup?
This creamy and healthy Curried Carrot Soup is the perfect balance of sweet, spicy, and savory in a single bowl. It’s surprisingly vegan, low on calories, and will wrap you up like a cute, chunky fall sweater. Pin It! This luscious, velvety spiced healthy carrot soup is one of the very first recipes I cook when I am transitioning you into fall.
How do you cook carrots for stir fry?
Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown.
How to cook carrots in a crock pot?
Heat olive oil over medium-high heat in a large soup pot or Dutch oven. Cook onion, garlic and cilantro roots and leaves in a large saucepan or Dutch oven. Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown.

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