Creamy Coriander Cilantro Soup Recipes

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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



Carrot and Coriander Soup II image

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

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

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



Cream of Cilantro Soup image

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

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

CREAMY CORIANDER / CILANTRO SOUP

WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.

Provided by Sandi From CA

Categories     Vegetable

Time 50m

Yield 8 modest servings

Number Of Ingredients 14



Creamy Coriander / Cilantro Soup image

Steps:

  • Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
  • To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
  • Sprinkle the flour over the butter and whisk until a pale golden color.
  • Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
  • Season with the soy sauce and pepper.
  • Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
  • In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
  • Add the coriander leaves and soy sauce and blend until smooth.
  • Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
  • *ahem* Sorry.
  • Pour everything back into the saucepan over low heat and heat through, stirring.
  • While still warm, toss in the cheese, stir for one minute and serve.

1 (5 ounce) carrots, peeled and diced
1 (3 1/2 ounce) potatoes, peeled and diced
1 leek, cleaned and thinly sliced (white part only)
6 1/4 cups beef broth (I used half of each) or 6 1/4 cups chicken broth (I used half of each)
1 cup coriander leaves or 1 cup cilantro leaf
1 tablespoon soy sauce
150 g cashew nuts
1/2 cup emmenthaler cheese or 1/2 cup good quality swiss cheese, etc
2 tablespoons butter
3 tablespoons flour
6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
1 tablespoon soy sauce
1 pinch pepper
2 egg yolks

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM

Categories     Soup/Stew     Blender     Bean     Tomato     Super Bowl     Lunch     Lime     Bacon     Healthy     Sour Cream     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 20



Black Bean Soup with Cilantro-Lime Sour Cream image

Steps:

  • Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
  • Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
  • Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.

1 16-ounce package (about 2 1/2 cups) dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low-salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

CARROT AND CILANTRO SOUP

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Provided by Jon Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14



Carrot and Cilantro Soup image

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.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

CREAMY CARROT AND CILANTRO SOUP

Categories     Soup/Stew     Vegetable     Quick & Easy

Yield 8 people

Number Of Ingredients 11



CREAMY CARROT AND CILANTRO SOUP image

Steps:

  • 1. Put all the prepared vegetables into the pot with the stock, wine, coriander seed, cilantro and seasonings. Bring to a boil then cover and simmer for 30 - 40 minutes until all the vegetables are very tender. Remove the lid and cool slightly. 2. Transfer the soup to a blender or food processor and process until smooth. Return to the pot and re-heat. Stir in the cream. Taste and adjust the seasonings before serving. Garnish with fresh cilantro.

2 lb carrots, peeled and sliced thinly
2 medium sized baking potatoes, peeled and sliced thinly
1 shallot, peeled and sliced thinly
32 oz hot chicken stock
8 oz white wine
1 tbs ground coriander seed
2 tbs chopped fresh cilantro leaves
½ tsp salt
¼ tsp freshly ground black pepper
4 oz single cream
Garnish - chopped fresh cilantro leaves

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



Carrot & coriander soup image

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

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

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