VEGAN CARROT SOUP
Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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
CARROT & CILANTRO SOUP
Categories Soup/Stew Vegetable Vegetarian Quick & Easy Dinner
Yield 4 1 1/2cup bowls
Number Of Ingredients 7
Steps:
- 1. in a large heavy bottomed pan over medium heat, heat 1 tablespoon olive oil. add onion, coriander, garlic and ginger. reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occassionally. add carrots. cook, covered, until softened, 15 - 20 minutes, stirring occasionally. 2. add vegetable stock to pot, bring stock to boil. transfer to blender, food processor, or hand held blender and blend until smooth. season with salt and pepper. 3. to serve, return soup to pot, stir in cilantro, and reheat on low. ladle soup into bowls and garnish with additional cilantro.
SPICED CARROT SOUP WITH CILANTRO CREMA
Provided by Aria Kagan
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon. Stir to combine and saute for 6 minutes. Add the carrots and sweet potatoes. Saute for another 2 minutes.
- Add enough water to cover all of the vegetables. Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes.
- Remove the soup from the heat and using a hand held immersion blender, or using a food processor, carefully puree the soup until smooth, and then strain through a sieve into a fresh pot.
- Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger. Simmer the mixture for 15 minutes.
- In a small bowl, stir the creme fraiche and cilantro together.
- To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture.
CARROT AND CILANTRO SOUP
In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread.
Provided by Rena Raphael
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116.1, Fat 7.1, SaturatedFat 1, Sodium 79.4, Carbohydrate 13.2, Fiber 3.6, Sugar 5.9, Protein 1.3
CILANTRO CARROT SOUP
Make and share this Cilantro Carrot Soup recipe from Food.com.
Provided by blonder
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 471.2, Fat 37.2, SaturatedFat 22.4, Cholesterol 115.1, Sodium 1048.3, Carbohydrate 26.8, Fiber 3.4, Sugar 8.4, Protein 9.6
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
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