Carrot Coriander Lime Soup Recipes

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.

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.

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:

• Stock:.
• Boil water or prepared stock with salt on a high flame.
• Add lemon zest, coriander roots, peppercorns, ginger skin.
• When it starts to boil, boil it for 3 minutes, then turn off flame let it stand one minute.
• Pass it through a sieve and return the stock to the pan. Note: will be of a very light green colour.
• Soup: (cooked on high flame).
• Boil the sieved stock with 1 tsp salt.
• When it starts boiling, add the vegetables and boil for 1 minute.
• Add msg and pepper / green chillies; cook for another minute.
• Mix cornflour in water or remaining stock if there is any. Add 1/2 cup coriander leaves to the soup mix well now immediately add cornflour.
• Cook till it boils.
• Reduce heat and add lemon juice, sugar, boiled pieces of shredded chicken.
• Cook for 4 minutes only (do not overcook).
• Turn off flame add 1/3 cup remaining coriander leaves; mix well.
• Serve immediately.

Steps:

• Spray a little oil into base of stock pot (although you can dry-fry the onions).
• Add the onions and gently cook for a few miniutes.
• Add the ground coriander and gently stir this in, cook for a further minute.
• Stir in the tomatoes & carrots and cook for 5 minutes.
• Add the chicken stock and plenty of black pepper, according to taste.
• Simmer for 25 minutes with the lid on.
• Put the soup through a blender, blend to preferred consistency.
• Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
• Reheat and season to taste.
• Serve in bowls and swirl in the low fat cream for presentation purposes only.
• Serve with warm crusty bread.

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.