Carrot Coriander Soup Food

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:

• Heat the oil in a large frying pan and add the onions and carrots. Cook for 3-4 minutes until starting to soften.
• Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
• Add the vegetable stock and bring to the boil. Simmer for 10-15 minutes or until the vegetables are tender.
• Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.

CARROT AND CORIANDER SOUP

Steps:

• Melt a knob of butter in a saucepan over a medium heat.
• Add the onion and sweat them off, stirring occasionally, for 4-5 mins until soft and translucent.
• Add the carrots, potato, and ground coriander and combine with the onion and season to taste.
• Add the stock to the vegetables.
• Bring to the boil. Cover, reduce the heat and simmer for 30-35 mins until the vegetables are tender.
• Roughly chop the fresh coriander and add two-thirds to the soup.
• Blend the soup with a hand blender until nice and smooth.
• Return the blended soup to the saucepan and reheat
• Serve with a swirl of cream the remainder of the chopped coriander and a sprinkling of paprika

SPICED CARROT AND CORIANDER SOUP

Steps:

• Heat the oil in a large sauce pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally.
• Add the celery and cook for another 5 minutes, then add the garlic, dried coriander and spices, cook for about a minute.
• Now add the carrots, potatoes, salt, pepper and stock, stir and leave to simmer for 20 - 25 minutes until the carrots and potato are cooked.
• When the vegetables are cooked blitz the soup with a hand held blender.
• Stir in the coriander then serve immediately with crusty bread.
• I recommend adding the toppings, a dollop of yogurt, some sunflower seeds, a couple of coriander leaves and a sprinkle of red chilli flakes.

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 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 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.

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.