Carrot And Coriander Soup Ii Food

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 & 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

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.

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.

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 AND CORIANDER (CILANTRO) SOUP

Steps:

• Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
• Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
• Add the carrots and stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 minutes until the carrots are tender.
• Tip into a food processor with the fresh coriander/cilantro.
• Then blitz until smooth (you may need to do this in two batches).
• Return to the pan, taste, add salt if necessary, then reheat to serve.

CARROT AND CORIANDER SOUP

Steps:

• Heat the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
• Fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
• Add the celery and potatoes to the onions in the pan, and cook for a few minutes.
• Add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
• Cover the pan and reduce the heat even further.
• Sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
• Add the stock and bring to a boil.
• Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
• Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
• Reduce the heat and add the fresh coriander and fry for about 1 minute. Set aside.
• Process the soup in a blender and pour back into the saucepan.
• Stir in the milk and the coriander mixture.
• Season with salt and pepper, heat gently, taste and adjust seasoning.
• Serve garnished with fresh coriander.
• Tip: For a more piquant flavor, add a little lemon juice just before serving.

CARROT AND CORIANDER SOUP

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.