Christmas Clementine Carrot And Coriander Soup W Recipes
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
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
CHRISTMAS CLEMENTINE, CARROT AND CORIANDER SOUP W/ CITRUS TWISTS
This is not just for Christmas, but I always associate clementines with Christmas, and the addition of spices also lends a festive feel to this delightful soup. It is so easy to make and makes an elegant and colourful soup starter for any formal or special dinner. The smell is redolent of Christmas pasts for me - plus, the vibrant colours just "leap" out of the bowls! Serve it with an assortment of interesting little dinner rolls and maybe some citrus flavoured butter. I have suggested 4 to 6 clementines - they vary so much in size - we like this with a real citrus tang to it, but please adjust the quantities of the clementines to suit your personal tastes. One final tip - do try to use the crushed coriander seeds rather then the ground coriander, they add a complex and interesting flavour to the soup, as well as a wonderful fragrance!
Provided by French Tart
Categories Stocks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sweat the finely diced carrots and onion in large saucepan with the butter - keep the lid on and keep stirring them until soft, for about 10 minutes.
- Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
- Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
- Add the ground rice, clementine juice and zest - stirring well, and continue to simmer for a further 30 minutes.
- Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
- Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling; remove from the heat and season with salt and pepper to taste.
- Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavoured butters.
CARROT AND CORIANDER WINTER SOUP
Since moving to Scotland I've become addicted to this stuff...it has such a unique flavour the carrot and coriander (aka cilantro or chinese parsley) compliment each other incredibly well. This version of the recipe comes "fae a wifie in Edinbura" (from a lady in Edinburgh).
Provided by Amanda in Aberdeen
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 108.8, Fat 3, SaturatedFat 0.8, Cholesterol 7.2, Sodium 345.6, Carbohydrate 13.7, Fiber 1, Sugar 6.1, Protein 6.7
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