Carrot And Coriander Soup Ii 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:

• 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 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:

• Melt butter in large saucepan and saute carrots and celery for 2 minutes.
• Add coriander and cumin, fry for 3-4 minutes.
• Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
• Put through blender.
• Decorate with a little drop of cream (optional) and fresh coriander.

Steps:

• Fry onions with pepper and garam masala.
• Boil carrots separately until soft,drain carrots and return to pot.
• Add stock and onion mixture, let it cool, then blend with a handmixer or blender.
• Add fresh chopped coriander and serve with naan bread on the side.

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.

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 the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
• Fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
• Add the celery and potatoes to the onions in the pan, and cook for a few minutes.
• Add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
• Cover the pan and reduce the heat even further.
• Sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
• Add the stock and bring to a boil.
• Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
• Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
• Reduce the heat and add the fresh coriander and fry for about 1 minute. Set aside.
• Process the soup in a blender and pour back into the saucepan.
• Stir in the milk and the coriander mixture.
• Season with salt and pepper, heat gently, taste and adjust seasoning.
• Serve garnished with fresh coriander.
• Tip: For a more piquant flavor, add a little lemon juice just before serving.