CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA
Warm up on cold winter days with this curried carrot soup, which serves up three of your 5-a-day. It tastes divine topped with our cashew and coriander salsa
Provided by Rosie Birkett
Categories Lunch, Soup, Supper
Time 54m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 197 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 2.7 milligram of sodium
CREAMY CURRIED CARROT & BUTTER BEAN SOUP
A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd
Provided by Good Food team
Categories Lunch, Soup
Time 1h25m
Number Of Ingredients 11
Steps:
- Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
- Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
- Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.
Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
CURRIED CARROT & LENTIL SOUP
This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander
Provided by Sara Buenfeld
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
- Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.
Nutrition Facts : Calories 146 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
CURRIED CARROT AND CORIANDER SOUP
This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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 AND CORIANDER SOUP
Make and share this Carrot and Coriander Soup recipe from Food.com.
Provided by Little Sand Fairy
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.1, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 151.9, Carbohydrate 9.5, Fiber 3.1, Sugar 4.4, Protein 1.2
CURRIED CARROTS
This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.
Provided by MA HIKER
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the carrots in a heavy large saucepan and add cold water to cover.
- Cook over medium high heat just until tender, about 15 minutes.
- Drain and return to pan.
- Mix the butter, curry powder, salt and pepper and add to the carrots.
- Heat over very low heat, tossing to coat the carrots with the butter mixture.
- Add the lemon juice and brown sugar.
- Heat, tossing occasionally, until the carrots are glazed.
- Sprinkle with chopped pecans.
- Serve immediately.
Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6
CURRIED CARROT SOUP
If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.
Provided by EatingWell Test Kitchen
Categories Healthy Recipes with Curry
Time 1h
Number Of Ingredients 9
Steps:
- Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
- Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 11.7 g, Fat 7.4 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 637.5 mg, Sugar 5.5 g
CREAM OF CARROT AND CORIANDER SOUP
We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!
Provided by Kookaburra
Categories Vegetable
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 322.1, Fat 16.6, SaturatedFat 7.2, Cholesterol 41.7, Sodium 614.2, Carbohydrate 34.9, Fiber 6.4, Sugar 16, Protein 10.4
SOUP MAKER CARROT AND CORIANDER SOUP
Blend this comforting and colourful carrot and coriander soup in a soup maker. Serve straight away with crusty bread or freeze it
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1.83 milligram of sodium
CARROT, CUMIN AND CORIANDER SOUP
Make and share this Carrot, Cumin and Coriander Soup recipe from Food.com.
Provided by smk19
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 112.8, Fat 3.3, SaturatedFat 0.4, Sodium 110.6, Carbohydrate 20.8, Fiber 4.8, Sugar 11.5, Protein 1.9
CREAMY ROASTED CARROT SOUP
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg
CURRIED CARROT SOUP WITH CILANTRO
Cooler weather calls for warming meals. What's better than grilled cheese and soup when you're in a hurry? Instead of the usual tomato, try this carrot soup infused with curry. It'll warm you up for sure.
Provided by Pamela Anderson
Categories First course
Yield 4 to 6
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 4 to 6, Calories 140 kcal, Fat 50 kcal, SaturatedFat 1 g, TransFat 6 g, Carbohydrate 21 g, Fiber 4 g, Protein 4 g, Sodium 230 mg, UnsaturatedFat 5 g
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- Bring the stock to the boil in a large heavy-based saucepan. Add the carrot and lentils, bring the mixture back to the boil, then simmer over low heat for 8 minutes, or until the carrot and lentils are soft.
- Meanwhile, heat the olive oil in a frying pan. Add the onion and cashews and cook over medium heat for 3 minutes, or until the onion is soft and browned. Add the curry paste and coriander and cook for 1 minute, or until fragrant. Stir the paste into the soup.
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- Spray a large saucepan with oil and set over a medium heat. Gently fry onion for 3 minutes, or until softened. Add garlic, carrot, kumara and courgettes. Cook, stirring occasionally, for 5 minutes, or until vegetables are hot.
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- 1. In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, carrot juice and sugar, and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
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- Heat the olive oil in a large stock pot, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato. Cook for 1 minute. Add the carrots and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.
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Cuisine AsianCategory SoupServings 4Total Time 50 mins
- Heat oil in a heavy bottom dutch oven/ deep pot. Add chopped onion, garlic, ginger, turmeric, and celery. Saute for 2 minutes or until onion are soft.
- Add chopped tomato, carrots, cilantro, coriander powder, 1/2 tsp salt, and lemon jest and cook until tomatoes are soft. 3-4 minutes.
- Now, add water (or vegetable stock, if using). Bring to boil, then cover and simmer for 20-25 minutes or until liquid has reduced by at-least 1/2 cup.
- Transfer soup to food processor in batches and puree. Or use immersion blender (works best) and puree the soup. NOTE: Careful, liquid will be hot.
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Servings 2Total Time 30 minsCategory Lunch
- Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
- Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2–3 minutes, or until the onion is soft and browned. Add the curry paste and coriander and cook for a further 1 minute, or until fragrant. Stir the paste into the carrot and lentil mixture.
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