Carrot Cilantro Soup Recipes

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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

CARROT AND CILANTRO SOUP



Carrot and Cilantro Soup image

In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread.

Provided by Rena Raphael

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and chopped
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon coriander seed, crushed
1 teaspoon ground cilantro
3 cups vegetable stock
salt and pepper

Steps:

  • Heat oil in large pan, add onion, garlic and carrots.
  • Cook gently for 10 minutes.
  • Stir in crushed and ground cilantro and cook for 1 minute.
  • Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
  • Puree the soup in a blender or food processor, then return to the pan.
  • Add salt and pepper and reheat gently before serving.

Nutrition Facts : Calories 116.1, Fat 7.1, SaturatedFat 1, Sodium 79.4, Carbohydrate 13.2, Fiber 3.6, Sugar 5.9, Protein 1.3

CARROT & CILANTRO SOUP



CARROT & CILANTRO SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian     Quick & Easy     Dinner

Yield 4 1 1/2cup bowls

Number Of Ingredients 7

1 small onion, chopped
1 teaspoon coriander seeds crushed
1 pound carrots, sliced
3 cups vegetable stock
1 bunch fresh cilantro
3 large garlic cloves, minced
1 teaspoon of fresh ginger, minced

Steps:

  • 1. in a large heavy bottomed pan over medium heat, heat 1 tablespoon olive oil. add onion, coriander, garlic and ginger. reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occassionally. add carrots. cook, covered, until softened, 15 - 20 minutes, stirring occasionally. 2. add vegetable stock to pot, bring stock to boil. transfer to blender, food processor, or hand held blender and blend until smooth. season with salt and pepper. 3. to serve, return soup to pot, stir in cilantro, and reheat on low. ladle soup into bowls and garnish with additional cilantro.

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