Carrot And Cilantro Soup Food

CARROT AND CILANTRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

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-COCONUT SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
• Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
• Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
• DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

CARROT AND CILANTRO SOUP

Steps:

• Heat oil in large pan, add onion, garlic and carrots.
• Cook gently for 10 minutes.
• Stir in crushed and ground cilantro and cook for 1 minute.
• Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
• Puree the soup in a blender or food processor, then return to the pan.
• Add salt and pepper and reheat gently before serving.

BABY CARROT SOUP WITH CILANTRO AND CURRY

Steps:

• Heat the oil in a pot over medium heat.
• Add carrots and onion, and cook until slightly softened, about 5 minutes.
• Mix in curry paste and flour.
• While stirring, slowly pour in stock.
• Bring to a boil, and then adjust heat so the soup gently simmers.
• Cook until carrots are tender, about 20 minutes.
• Working in batches, puree mixture in a blender or food processor.
• Return soup to pot and bring back to a simmer.
• Stir in the cilantro; season with salt and pepper.
• Pour soup into bowls.
• If desired, set a spoonful of yogurt in the centre of each bowl.

CARROT AND CORIANDER SOUP RECIPE

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.

CURRIED CARROT SOUP WITH CILANTRO

Steps:

• Heat the oil in a 10- or 11-inch straight-sided sauté pan over medium-high heat until hot. Add the carrots and then the onion. Cook, stirring very little at first and more frequently towards the end, until the vegetables are golden brown, 6 to 8 minutes. Add the garlic and curry and cook, stirring, for about 30 seconds. Add the broth and 1/2 tsp. salt and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the vegetables are very tender, 10 to 15 minutes. Add the carrot juice and cilantro. Purée the soup in a blender, working in two batches and making sure to vent the blender by removing the pop-up center or lifting one edge of the top (drape a towel over the top to keep the soup from leaking). Return the soup to the pan, heat through, and season to taste with salt and pepper. If necessary, add more carrot juice to thin to your liking. Ladle into bowls and serve, sprinkled with the peanuts, if using.

HONEY-GLAZED CARROTS WITH CILANTRO

Steps:

• In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.