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
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
CREAM OF CILANTRO SOUP
Make and share this Cream of Cilantro Soup recipe from Food.com.
Provided by Diana Adcock
Categories Tex Mex
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
- In a large saucepan melt the butter over medium heat and whisk in the flour.
- Slowly add the remaining broth, whisking to smooth.
- Boil, while whisking, for 1 minute.
- Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
- Reduce heat and simmer for 15 minutes.
- Ladle into bowls and offer garnishes at the table.
Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3
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
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
CREAMY CORIANDER / CILANTRO SOUP
WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.
Provided by Sandi From CA
Categories Vegetable
Time 50m
Yield 8 modest servings
Number Of Ingredients 14
Steps:
- Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
- To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
- Sprinkle the flour over the butter and whisk until a pale golden color.
- Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
- Season with the soy sauce and pepper.
- Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
- In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
- Add the coriander leaves and soy sauce and blend until smooth.
- Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
- *ahem* Sorry.
- Pour everything back into the saucepan over low heat and heat through, stirring.
- While still warm, toss in the cheese, stir for one minute and serve.
SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON
The simplicity of this soup's technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that's both vegetal and creamy, tangy and rich. You'll find it so tasty that you'll forget you're drinking your vegetables.
Provided by Samin Nosrat
Categories easy, lunch, quick, soups and stews, main course
Time 20m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
- Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
- Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
- Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 2 grams
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
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
CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
- Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
- Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
- Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
- Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
- To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.
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LEMON CORIANDER {CILANTRO} SOUP RECIPE- MINISTRY OF CURRY
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4.8/5 (6)Total Time 30 minsCategory Appetizer, Main Course, SoupCalories 178 per serving
- Turn Instant Pot to Sauté mode and heat half of the oil. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, broth and give a quick stir. Close Instant Pot with pressure valve to sealing. Pressure cook for 8 minutes followed by quick release or Natural Pressure Release
- Open Instant Pot. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
- Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix well
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