Drews Carrot And Coriander Soup Recipes

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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

DREW'S CARROT AND CORIANDER SOUP



Drew's Carrot and Coriander Soup image

Silky soup perfect for a winter's evening.

Provided by DrewCooks89

Time 50m

Yield Serves 6

Number Of Ingredients 18

6 Large Carrots
1 Small Swede
1 Small Red Onion
3-4 Garlic Cloves
50g Fresh Coriander
1 litre Vegetable Stock
1/2 tsp of Nutmeg or Allspice
Salt and Pepper to taste
6 Large Carrots
1 Small Swede
1 Small Red Onion
3-4 Garlic Cloves
50g Fresh Coriander
1 litre Vegetable Stock
1/2 tsp of Nutmeg or Allspice
Salt and Pepper to taste
1 tbsp Natural Greek Yoghurt
Pinch of chopped coriander

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



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

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

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

SOUP MAKER CARROT AND CORIANDER SOUP



Soup maker carrot and coriander soup image

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

1 small onion , chopped
½ tsp ground coriander
1 small potato , peeled and chopped
400g carrots , peeled and chopped
600ml vegetable or chicken stock
½ small bunch coriander

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



Carrot and Coriander Soup image

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

2 tablespoons butter
2 garlic cloves, crushed
1 piece fresh ginger, finger size, thinly sliced, matchstick size
1 medium onion
2 chicken bouillon cubes (or equivalent of two mugs of stock)
6 large carrots
1 bunch fresh coriander or 40 -50 sprigs fresh coriander
1 teaspoon fresh ground black pepper

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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