Carrot Tomato Cilantro Soup Recipes

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.

COLD TOMATO-CILANTRO SOUP

Steps:

• Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
• Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
• Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
• Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.

CREAMY CARROT & TOMATO SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

CARROT AND CILANTRO SOUP

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.

SPICED CARROT SOUP WITH CILANTRO CREMA

Steps:

• In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon. Stir to combine and saute for 6 minutes. Add the carrots and sweet potatoes. Saute for another 2 minutes.
• Add enough water to cover all of the vegetables. Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes.
• Remove the soup from the heat and using a hand held immersion blender, or using a food processor, carefully puree the soup until smooth, and then strain through a sieve into a fresh pot.
• Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger. Simmer the mixture for 15 minutes.
• In a small bowl, stir the creme fraiche and cilantro together.
• To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
• Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
• Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
• Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
• Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.