Ginger Coriander Carrot Soup Recipes

Steps:

• 1. In a large pan fry chopped onion, chopped garlic in a splash of oil for 5 minutes until softened but not browned. 2. Add chopped carrot, grated ginger & chopped celery, cover pan & sweat vegetables for 5 mins. 3. Add coriander, water & stock cube, stir well & bring to boil. Reduce heat & simmer until carrots are tender, about 20 minutes. 4. Lastly add salt, soya milk, season, liquidise until smooth & serve in a bowl.

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

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:

• Toast coriander seeds over medium high heat in a dry skillet until golden and fragrant. Keep them moving so they don't burn. Set aside to cool, then grind them with a mortar and pestle or spice grinder. Set aside.
• In a large saucepan over high heat, add olive oil and onions. Stir until onions are translucent, then add garlic, ginger, carrots, chicken stock, salt, pepper and ground coriander. I made sure the carrots were covered with liquid, but not swimming in it because I like a thicker soup.
• Bring to a boil, reduce heat, cover and simmer until carrots are tender. If the carrots aren't particularly sweet, you can add a tablespoon of sugar at this point.
• Remove from heat, stir in lemon juice and carefully puree soup until smooth with a blender.
• Serve warm with a dollop of yogurt and a sprig of fresh cilantro or parsley.