Carrot And Coriander Soup Ii Recipes

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CARROT AND CORIANDER SOUP II



Carrot and Coriander Soup II image

I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

Provided by VCOLLO

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

Time 25m

Yield 6

Number Of Ingredients 4

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

Steps:

  • Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  • Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g

CARROT & CORIANDER SOUP



Carrot & coriander soup image

Everyone loves this super healthy soup, perfect for an easy supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 40m

Number Of Ingredients 7

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

Steps:

  • Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
  • Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
  • Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
  • Cover and cook for 20 mins until the carrots are tender.
  • Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

CARROT AND CORIANDER SOUP II



Carrot and Coriander Soup II image

I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

Provided by VCOLLO

Categories     Carrot Soup

Time 25m

Yield 6

Number Of Ingredients 4

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

Steps:

  • Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  • Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g

CARROT AND CORIANDER SOUP



Carrot and Coriander Soup image

Make and share this Carrot and Coriander Soup recipe from Food.com.

Provided by Little Sand Fairy

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
12 ounces carrots, diced
2 celery ribs, diced
2 teaspoons ground coriander
1 teaspoon ground cumin
4 cups light vegetable stock
salt, ground black pepper
fresh coriander (to decorate)

Steps:

  • Melt butter in large saucepan and saute carrots and celery for 2 minutes.
  • Add coriander and cumin, fry for 3-4 minutes.
  • Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
  • Put through blender.
  • Decorate with a little drop of cream (optional) and fresh coriander.

Nutrition Facts : Calories 119.1, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 151.9, Carbohydrate 9.5, Fiber 3.1, Sugar 4.4, Protein 1.2

CREAM OF CARROT AND CORIANDER SOUP



Cream of Carrot and Coriander Soup image

We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!

Provided by Kookaburra

Categories     Vegetable

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 12

1 tablespoon oil
2 small onions, diced
1 coriander root, chopped finely (cilantro)
200 g canned tomatoes, chopped
600 g carrots, peeled and sliced
1 liter chicken stock, plus
1/2 cup chicken stock, extra
1/4 teaspoon fresh ground black pepper
1/2 cup fresh coriander leaves, roughly chopped and loosely packed.
1/2 cup cream
salt
pepper

Steps:

  • Heat oil in a large saucepan or stockpot.
  • Add onions and cook until transparent.
  • Add coriander root and cook for 1 minute or until fragrant.
  • Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
  • Add chicken stock and pepper and bring to the boil.
  • Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
  • Add the extra half a cup of stock to replace liquid lost through evaporation.
  • Add coriander leaves.
  • Blend or process soup until smooth.
  • Add cream, taste and adjust seasoning.
  • For a smoother, velvety soup, press soup through a sieve and reheat before serving.

Nutrition Facts : Calories 322.1, Fat 16.6, SaturatedFat 7.2, Cholesterol 41.7, Sodium 614.2, Carbohydrate 34.9, Fiber 6.4, Sugar 16, Protein 10.4

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