Best Carrot Coriander Soup Recipes

CARROT & CORIANDER SOUP

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.

CARROT AND CORIANDER SOUP II

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.

CARROT-TAHINI SOUP WITH CORIANDER, TURMERIC AND LEMON

Steps:

• In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
• Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
• Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
• When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
• Serve soup garnished with the lemon zest, cilantro and pita wedges.

SOUP MAKER CARROT AND CORIANDER SOUP

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.

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

CURRIED CARROT AND CORIANDER SOUP

Steps:

• Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
• Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
• Add the carrots and 3.5 cups of water.
• Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
• Season well, allow to cool slightly then place in a food processor and blend until smooth.
• Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.

CARROT SOUP WITH CHILLI CORIANDER PESTO

Steps:

• Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
• Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
• Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
• Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

CHRISTMAS CLEMENTINE, CARROT AND CORIANDER SOUP W/ CITRUS TWISTS

Steps:

• Sweat the finely diced carrots and onion in large saucepan with the butter - keep the lid on and keep stirring them until soft, for about 10 minutes.
• Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
• Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
• Add the ground rice, clementine juice and zest - stirring well, and continue to simmer for a further 30 minutes.
• Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
• Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling; remove from the heat and season with salt and pepper to taste.
• Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavoured butters.

CARROT, CUMIN AND CORIANDER SOUP

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.

CARROT-CORIANDER-GINGER SOUP (A LA BRIT)

Steps:

• 1. Heat the oil in a large pan, add the onions, potato, carrots, ginger, and garlic, saute for 4mins, until they are beginning to soften but not color. Stir in the ground coriander and turmeric and cook for 1min. 2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. 3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Add a swirl of creme fraiche or crema mexicana and a sprinkle of cilantro, if desired.

CARROT AND CORIANDER WINTER SOUP

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.

CREAM OF CARROT AND CORIANDER SOUP

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.

CARROT CORIANDER SOUP

Steps:

• Heat oil or butter in a pan large enough to hold all the ingredients.
• Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
• Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
• Add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. Bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
• Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
• Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
• Heat through, but do not boil.
• Serve, garnished generously with chopped cilantro.

CARROT AND CORIANDER SOUP

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.

LOW-FAT CARROT & CORIANDER SOUP

Steps:

• Spray a little oil into base of stock pot (although you can dry-fry the onions).
• Add the onions and gently cook for a few miniutes.
• Add the ground coriander and gently stir this in, cook for a further minute.
• Stir in the tomatoes & carrots and cook for 5 minutes.
• Add the chicken stock and plenty of black pepper, according to taste.
• Simmer for 25 minutes with the lid on.
• Put the soup through a blender, blend to preferred consistency.
• Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
• Reheat and season to taste.
• Serve in bowls and swirl in the low fat cream for presentation purposes only.
• Serve with warm crusty bread.

CURRIED CARROT CORIANDER SOUP

Steps:

• Heat olive oil in big pot, medium heat, saute onions until they become a bit soft and start to go translucent, approx. 5min. Add spices, sautee 30 seconds Add stock, scrape up brown bits, add carrots, bring to a boil. Cover and simmer for 30 min or until carrots are tender. Turn heat off, blend soup to a smooth puree in pot. Season with salt and pepper to taste. Eat!

CARROT CORIANDER GINGER SOUP RECIPE - (4.4/5)

Steps:

• 1. In a large pan fry chopped onion, chopped garlic in a splash of oil for 5 minutes until softened but not browned. 2. Add chopped carrot, grated ginger & chopped celery, cover pan & sweat vegetables for 5 mins. 3. Add coriander, water & stock cube, stir well & bring to boil. Reduce heat & simmer until carrots are tender, about 20 minutes. 4. Lastly add salt, soya milk, season, liquidise until smooth & serve in a bowl.

CARROT CORIANDER & LIME SOUP

Steps:

• Heat the olive oil in a large saucepan on a low heat and add the onion, carrots, garlic and spices until the onion is soft.
• Add the lentils and stock and bring to the boil, then add the coriander. Simmer until the lentils are cooked.
• Once the lentils are soft, pour into a blender and process until smooth.
• Stir in the yoghurt and lime juice.
• Serve at once and garnish with chopped coriander

DREW'S CARROT AND CORIANDER SOUP

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 THICK SOUP

Steps:

• Place all the ingredients in a saucepan along with the stock. Bring to the boil and simmer for about 1 1/2 hours, checking regularly and adding more water if necessary.
• When the carrots are soft, transfer the soup into a blender and puree. Return the soup to the pan and heat through for about 3 minutes until piping hot.
• Serve sprinkled with salt and pepper and garnished with the parsley or coriander leaves, if using.