Carrot Cilantro Soup Recipes

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

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.

Steps:

• Heat oil in large pan, add onion, garlic and carrots.
• Cook gently for 10 minutes.
• Stir in crushed and ground cilantro and cook for 1 minute.
• Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
• Puree the soup in a blender or food processor, then return to the pan.
• Add salt and pepper and reheat gently before serving.

Steps:

• Pare and chop the carrots. Boil the carrots in the water until tender. Drain and puree the carrots in a food processor.
• Sauté the onion in the butter, sprinkle with flour, and cook for 2 minutes over low heat. Add the chicken stock, cream and carrot puree. Simmer for 3 minutes. Stir in the seasonings. Simmer for 5 minutes longer.
• Sprinkle with cilantro and serve.

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.

Steps:

• Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
• Serve, garnishing each bowl with croutons and a sprinkle of herbs.