SOUP MAKER CARROT AND CORIANDER SOUP
Blend this comforting and colourful carrot and coriander soup in a soup maker. Serve straight away with crusty bread or freeze it
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Put all the ingredients into the soup maker, except the coriander, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season and add the coriander. Blend once again until the coriander is mixed well and serve.
Nutrition Facts : Calories 133 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1.83 milligram of sodium
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
Make and share this Carrot and Coriander Soup recipe from Food.com.
Provided by Little Sand Fairy
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.1, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 151.9, Carbohydrate 9.5, Fiber 3.1, Sugar 4.4, Protein 1.2
CARROT AND CORIANDER SOUP
This tastes absolutely wonderful and works just aswell as plain carrot soup without the coriander. Especially for the kids. Go on try it both ways - you may be surprised!
Provided by Mollster
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice carrots and add to chicken stock boil until carrots soften.
- Blend carrots and add ground coriander to suit personal taste.
- Viola! nice and easy tasty wholesome soup. Enjoy!
Nutrition Facts : Calories 125.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 5.4, Sodium 356.9, Carbohydrate 20.4, Fiber 4.2, Sugar 9.4, Protein 5.9
CARROT AND CORIANDER SOUP
Make and share this Carrot and Coriander Soup recipe from Food.com.
Provided by pkothari
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
- Fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
- Add the celery and potatoes to the onions in the pan, and cook for a few minutes.
- Add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
- Cover the pan and reduce the heat even further.
- Sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
- Add the stock and bring to a boil.
- Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
- Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
- Reduce the heat and add the fresh coriander and fry for about 1 minute. Set aside.
- Process the soup in a blender and pour back into the saucepan.
- Stir in the milk and the coriander mixture.
- Season with salt and pepper, heat gently, taste and adjust seasoning.
- Serve garnished with fresh coriander.
- Tip: For a more piquant flavor, add a little lemon juice just before serving.
Nutrition Facts : Calories 273.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 31.4, Sodium 184.1, Carbohydrate 32.2, Fiber 6, Sugar 7.2, Protein 5.3
CARROT AND CORIANDER SOUP
Make and share this Carrot and Coriander Soup recipe from Food.com.
Provided by The Desi Chef
Categories Lunch/Snacks
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- DO NOT ADD SALT UNTIL THE END AFTER TASTING.
- Make the stock with boiling water and two cubes.
- In a medium sized pan throw about an inch cube (or two tablespoons) of butter (NOT margarine otherwise Olive Oil) . Put it on low heat.
- Throw coarsely chopped onions, ginger and garlic and stir it for a couple of minutes. Lower the heat even further but don't let the butter burn.
- If it starts to stick add a few spoons of stock.
- Once the onions go a bit limp, add carrots and saute (stir fry) them for a bit (a minute or two).
- Add stock and bring to boil.
- Once it starts to boil. lower the heat, add the coriander and put the lid on.
- Let it cook on low heat until carrots are tender.
- Shift the contents to a blender (you made to do it in installments). Blend thoroughly and return it to the pan.
- Warm it for a bit and add freshly ground black pepper and seasoning.
- Dish it out in a bowl. Garnish with a few Coriander leaves.
- Serve with crusty bread rolls.
- Enjoy.
Nutrition Facts : Calories 115.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.5, Sodium 604.2, Carbohydrate 14.1, Fiber 3.7, Sugar 6.7, Protein 1.9
CARROT CORIANDER SOUP
This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil or butter in a pan large enough to hold all the ingredients.
- Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
- Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
- Add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. Bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
- Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
- Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
- Heat through, but do not boil.
- Serve, garnished generously with chopped cilantro.
Nutrition Facts : Calories 139.2, Fat 7.5, SaturatedFat 1, Sodium 225.9, Carbohydrate 17.8, Fiber 4.3, Sugar 7.2, Protein 1.7
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