Carrotandcorianderwintersoup Recipes

Steps:

• Place all the ingredients in a saucepan along with the stock. Bring to the boil and simmer for about 1 1/2 hours, checking regularly and adding more water if necessary.
• When the carrots are soft, transfer the soup into a blender and puree. Return the soup to the pan and heat through for about 3 minutes until piping hot.
• Serve sprinkled with salt and pepper and garnished with the parsley or coriander leaves, if using.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
• Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
• Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
• Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Steps:

• Heat the oil in a large pan, add the onions, carrots and garlic, saute for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
• Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
• Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

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:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.