Carrot and coriander soup recipes
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Carrot and Coriander Soup
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Carrot and Coriander Soup
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Carrot And Coriander Soup
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Ingredients
- 2 Carrots peeled and sliced
- 1 onion chopped
- 30g butter or margarine
- 1 ½ tablespoon plain flour
- bay leaf
- 1 pint chicken stock
- ½ tablespoon lemon juice
- ½ tablespoon Ground Coriander
- ½ pint milk
- pepper to taste
- salt to taste
- parsley to garnish
Method
- 1. Melt the butter in a large saucepan. Add the onion and fry over a gentle heat for 5 minutew.
- 2. Add the carrots and stir to coat in the butter. Fry for 2-3 minutes. Stir in flour and cook for 1-2 minutes.
- 3. Gradually add the stock and bring to the boil.
- 4. Season well with salt and pepper. Add the coriander, bay leaf and lemon juice.
- 5. Cover the pan and simmer for 30 minutes.
- 6. Discard the bay leaf and puree the soup with a hand blender or in a food processor. Return to the heat in a clean pan and add the milk. Return to the boil, taste and adjust seasoning if required.
- Serve in warm soup bowls, garnished with the parsley. Good with crusty or herbed bread. (You can also stir in single cream before serving to make it even more creamier).
embojones has contributed to these popular cooking recipes:
Ingredients
- 1 small onion chopped
- 1 lb Carrots
- dash of Olive Oil
- 1 Tsp Ground Coriander
- 1.5 Pints Vegetable Stock
Method
- Heat the olive oil in a pan and saute the onion.
- Whilst this is cooking chop the carrots into rounds (or you can do this before you start)
- Add the chopped carrots and cook for 10 minutes
- Add the Coriander powder and cook for 2 more minutes
- Pour in the Veg Stock and bring to the boil – cover and simmer for 15 minutes.
- Puree the result in a food processor and add salt and pepper to taste (be careful as some veg stock can be high in salt so best to so this after you have tasted)
- Once this is a puree you can store in the fridge or freeze - I usually double the quantities and freeze half
Ingredients
- 1 Large Onion
- 1 Large Potato
- 1 Clove Garlic
- 500g Carrots
- 1 Tsp Ground Coriander
- 1.5l Water
- 4 Vegetable Stock Cubes
- 1 Bunch Fresh Coriander
- To Taste Salt
- To Taste Pepper
Method
- Heat a glug of olive oil in a pan, and add the roughly chopped onion. While it's cooking, peel and chop the potato into cubes and add it. Peel and roughly chop the carrots and add them, stirring regularly. Finally chop the clove of garlic and add to the mix.
- After a minute, add the ground coriander, a heaped teaspoon of salt, and the same amount of pepper. Stir well for another minute.
- Next add the (pre-boiled) water and crumble in the stock cubes.
- Take the bunch of fresh coriander and cut off the stocks from the leaves. Take the stocks, roughly chop them and add them to the soup.
- Using a hand blender, blend the soup to a lovely, velvety mixture. Taste, and add seasoning if required.
- Roughly chop the coriander leaves, and sprinkle just before serving.
daviemuir has contributed to these popular cooking recipes:
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