CARROT & CORIANDER SOUP
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
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
DREW'S CARROT AND CORIANDER SOUP
Silky soup perfect for a winter's evening.
Provided by DrewCooks89
Time 50m
Yield Serves 6
Number Of Ingredients 18
Steps:
- First, prepare the carrots and swede. Peel the swede and cut into roughly 1/2 inch cubes. Cutting them small allows them to blend easily and smoothly. The carrots need not be peeled, but remove either end and chop similar to the swede.
- Place carrots and swede into a large saucepan and pour in the stock until the vegetables are just covered. Add a generous pinch of salt and pepper, and add in the nutmeg or allspice.
- Roughly chop two thirds of the coriander and add this to the pan. Cover, bring to the boil and then allow to simmer.
- Once the carrots and swede are simmering, roughly chop the red onion and crush and peel the garlic cloves. Cook these in a separate pan with a touch of olive oil to sweat down.
- Once the onion and garlic have sweated, transfer them to the soup pan, taking care to not let too much oil into the soup. (It doesn't matter if a little goes in)
- Allow the soup to simmer until the vegetables are very soft. This should take about 20-25 minutes. Once the vegetables have softened, add in the rest of the coriander, leaving some for garnish.
- Get either another pan, or a large bowl ready. Now you're ready to start blending. Transfer some of the soup mix to a blender and blend until completely combined. Empty this into your other container and repeat until all the soup has been combined.
- Now you can check the seasoning. To serve, it can either be poured into bowls straight away and garnished with a tablespoon of natural Greek Yogurt, and a sprinkling of coriander, it can be cooled and refrigerated and kept up to three days, or it could even be portioned, frozen and kept for up to a month.
CARROT AND CORIANDER SOUP
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
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
CARROT AND CORIANDER SOUP II
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
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
CREAM OF CARROT AND CORIANDER SOUP
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
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
SOUP MAKER CARROT AND CORIANDER SOUP
Blend this comforting and colourful carrot and coriander soup in a soup maker. Serve straight away with crusty bread or freeze it
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Put all the ingredients into the soup maker, except the coriander, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season and add the coriander. Blend once again until the coriander is mixed well and serve.
Nutrition Facts : Calories 133 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1.83 milligram of sodium
CARROT AND CORIANDER SOUP
Make and share this Carrot and Coriander Soup recipe from Food.com.
Provided by The Desi Chef
Categories Lunch/Snacks
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- DO NOT ADD SALT UNTIL THE END AFTER TASTING.
- Make the stock with boiling water and two cubes.
- In a medium sized pan throw about an inch cube (or two tablespoons) of butter (NOT margarine otherwise Olive Oil) . Put it on low heat.
- Throw coarsely chopped onions, ginger and garlic and stir it for a couple of minutes. Lower the heat even further but don't let the butter burn.
- If it starts to stick add a few spoons of stock.
- Once the onions go a bit limp, add carrots and saute (stir fry) them for a bit (a minute or two).
- Add stock and bring to boil.
- Once it starts to boil. lower the heat, add the coriander and put the lid on.
- Let it cook on low heat until carrots are tender.
- Shift the contents to a blender (you made to do it in installments). Blend thoroughly and return it to the pan.
- Warm it for a bit and add freshly ground black pepper and seasoning.
- Dish it out in a bowl. Garnish with a few Coriander leaves.
- Serve with crusty bread rolls.
- Enjoy.
Nutrition Facts : Calories 115.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.5, Sodium 604.2, Carbohydrate 14.1, Fiber 3.7, Sugar 6.7, Protein 1.9
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