Carrot Coriander Dhal Recipes
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
CARROT & CORIANDER DHAL
Carrot and coriander soup with a lentilly twist. Prepared in a pressure cooker but if you don't have one, I'd say it'd work in a normal saucepan if you cooked it for longer.
Provided by veggieGwen
Categories Danish
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pressure cooker. Add onion and soften.
- Add garlic, ginger and ground corainder. Cook for a minute.
- Add all other ingredients.
- Bring to boil and lock lid in place.
- Cook for 6 minutes.
- Release pressure.
- Blend until quite smooth.
- Check seasoning and garnish with fresh coriander.
Nutrition Facts : Calories 413.6, Fat 5.3, SaturatedFat 0.8, Sodium 125.3, Carbohydrate 78.2, Fiber 14.3, Sugar 9.8, Protein 17.7
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