Carrot And Coriander Cilantro Soup Recipes

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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



Carrot & coriander soup image

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

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

CARROT AND CILANTRO SOUP

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Provided by Jon Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14



Carrot and Cilantro Soup image

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.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

CARROT AND CORIANDER SOUP II

I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

Provided by VCOLLO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 4



Carrot and Coriander Soup II image

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.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

CARROT AND CORIANDER (CILANTRO) SOUP

One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Carrot and Coriander (Cilantro) Soup image

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.

Nutrition Facts : Calories 131.1, Fat 3.8, SaturatedFat 0.5, Sodium 83.6, Carbohydrate 23.3, Fiber 5, Sugar 6.8, Protein 2.5

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon ground coriander or 1 teaspoon cilantro
1 potato, chopped
1 lb carrot, peeled and chopped
2 pints vegetable stock
1/2 cup fresh coriander or 1/2 cup cilantro

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