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
SPICED CARROT AND CORIANDER SOUP
A spiced carrot and coriander soup perfect for lunch or a light supper.
Provided by Michelle Alston
Categories Lunch
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 144 kcal, ServingSize 1 of 6, Carbohydrate 26.5 g, Protein 4.7 g, Fat 2.7 g, SaturatedFat 0.4 g, Sodium 466 mg, Fiber 6.4 g, Sugar 12.5 g
CARROT AND CORIANDER SOUP
An easy, good-for-you soup that will warm you up on a cold day. Serve with freshly baked bread for a filling supper or lunch. This meal provides 87 kcal, 2.2g protein, 11.7g carbohydrate (of which 10.2g sugars), 3.4g fat (of which 0.4g saturates), 4.2g fibre and 1.9g salt per portion.
Provided by BBC Food
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 87kcal, Carbohydrate 11.7g, Fat 3.4g, Fiber 4.2g, Protein 2.2g, SaturatedFat 0.4g, Sugar 10.2g
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
CARROT CORIANDER SOUP
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
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
LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
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
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