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
CARROT AND CORIANDER WINTER SOUP
Since moving to Scotland I've become addicted to this stuff...it has such a unique flavour the carrot and coriander (aka cilantro or chinese parsley) compliment each other incredibly well. This version of the recipe comes "fae a wifie in Edinbura" (from a lady in Edinburgh).
Provided by Amanda in Aberdeen
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fry onions with pepper and garam masala.
- Boil carrots separately until soft,drain carrots and return to pot.
- Add stock and onion mixture, let it cool, then blend with a handmixer or blender.
- Add fresh chopped coriander and serve with naan bread on the side.
Nutrition Facts : Calories 108.8, Fat 3, SaturatedFat 0.8, Cholesterol 7.2, Sodium 345.6, Carbohydrate 13.7, Fiber 1, Sugar 6.1, Protein 6.7
CARROT AND CORIANDER SOUP RECIPE
This carrot and coriander soup recipe is so unexpectedly delicious! Sweet and savory carrots are cooked with garlic, butter, onion, coriander, cumin, cream, and more to create a hearty soup you'll want to eat all winter long.
Provided by Tiffany
Categories Soup
Time 25m
Number Of Ingredients 12
Steps:
- In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.
- Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.
- Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.
- Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
- Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.
Nutrition Facts : Calories 327 kcal, Carbohydrate 29 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 2761 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 8 g, ServingSize 1 serving
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
CARROT, CUMIN AND CORIANDER SOUP
Make and share this Carrot, Cumin and Coriander Soup recipe from Food.com.
Provided by smk19
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.
- In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.
- Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth.
- Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.
- Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre).
- Add salt and pepper to taste.
Nutrition Facts : Calories 112.8, Fat 3.3, SaturatedFat 0.4, Sodium 110.6, Carbohydrate 20.8, Fiber 4.8, Sugar 11.5, Protein 1.9
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