Carrot Soup With Coconut And Cilantro Recipes

Steps:

• Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
• Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
• If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Steps:

• Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
• Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
• Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
• DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

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.

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.

Steps:

• Heat the oil in a pot over medium heat.
• Add carrots and onion, and cook until slightly softened, about 5 minutes.
• Mix in curry paste and flour.
• While stirring, slowly pour in stock.
• Bring to a boil, and then adjust heat so the soup gently simmers.
• Cook until carrots are tender, about 20 minutes.
• Working in batches, puree mixture in a blender or food processor.
• Return soup to pot and bring back to a simmer.
• Stir in the cilantro; season with salt and pepper.
• Pour soup into bowls.
• If desired, set a spoonful of yogurt in the centre of each bowl.

Steps:

• Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.
• Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.
• Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.
• Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots.
• Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.

Steps:

• Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
• Saute for 10 minutes.
• Add curry, coriander, cumin, red pepper flakes, sherry and stock.
• Bring to a boil.
• Reduce heat and let simmer for 35 minutes.
• Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
• Puree the soup in the pot using a hand blender (or in small batches in a real blender).
• Add more honey if you like it sweeter.

Steps:

• Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
• Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
• Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
• Stir in the lime juice and remaining cilantro, then season with salt to taste.
• Serve with chili oil and lime wedges on the side.