Best Cream Of Carrot And Coriander Soup Recipes

CARROT AND CORIANDER SOUP RECIPE

Carrot and Coriander Soup Recipe image

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

Ingredients

2 pounds whole carrots (peeled and chopped)
1 yellow onion (diced)
1 tablespoon minced garlic
2 tablespoons butter
6 cups vegetable broth
1 cup heavy cream (or fat free half and half, see note)
2-3 teaspoons salt (to taste)
cracked black pepper (to taste)
1 teaspoon ground coriander
1 teaspoon ground cumin
juice of ½ lemon (about 2 tablespoons)
large handful fresh cilantro (roughly chopped)

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 CORIANDER SOUP

Carrot Coriander Soup image

This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.

Provided by Leggy Peggy

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 ounces vegetable oil or 2 ounces butter
2 lbs carrots, peeled and sliced
1 large red onion, peeled and chopped
1/2 teaspoon coriander seed, crushed
1/2 teaspoon coriander, ground
1/2 teaspoon mace
2 teaspoons brown sugar
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 teaspoons lemon juice
8 -10 cups vegetable stock (not all added at once)
3 tablespoons pearl barley
1 1/3 cups heavy cream (optional)
1/2 cup cilantro, chopped (to garnish)

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.

Nutrition Facts : Calories 139.2, Fat 7.5, SaturatedFat 1, Sodium 225.9, Carbohydrate 17.8, Fiber 4.3, Sugar 7.2, Protein 1.7

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