Carrot Soup With Chilli Coriander Pesto Recipes

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CARROT AND CORIANDER SOUP II



Carrot and Coriander Soup II image

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

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

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

CARROT AND CILANTRO SOUP



Carrot and Cilantro Soup image

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

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

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

CARROT SOUP WITH CHILLI CORIANDER PESTO



Carrot soup with chilli coriander pesto image

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

Provided by Esther Clark

Categories     Lunch, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 13

5 tbsp olive oil
2 onions , finely chopped
3 large garlic cloves , crushed
thumb-sized piece ginger , grated
4 tbsp mild curry powder
900g carrots , sliced
1.7l hot vegetable stock
large bunch coriander , chopped
30g pine nuts , toasted
1 small red chilli , deseeded and finely chopped
40g parmesan or vegetarian alternative, finely grated
1 lemon , zested
crème fraîche and crusty bread, to serve (optional)

Steps:

  • Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
  • Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
  • Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
  • Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

Nutrition Facts : Calories 258 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

CARROT & CORIANDER SOUP



Carrot & coriander soup image

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

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)

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

CREAM OF CARROT AND CORIANDER SOUP



Cream of Carrot and Coriander Soup image

We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!

Provided by Kookaburra

Categories     Vegetable

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 12

1 tablespoon oil
2 small onions, diced
1 coriander root, chopped finely (cilantro)
200 g canned tomatoes, chopped
600 g carrots, peeled and sliced
1 liter chicken stock, plus
1/2 cup chicken stock, extra
1/4 teaspoon fresh ground black pepper
1/2 cup fresh coriander leaves, roughly chopped and loosely packed.
1/2 cup cream
salt
pepper

Steps:

  • Heat oil in a large saucepan or stockpot.
  • Add onions and cook until transparent.
  • Add coriander root and cook for 1 minute or until fragrant.
  • Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
  • Add chicken stock and pepper and bring to the boil.
  • Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
  • Add the extra half a cup of stock to replace liquid lost through evaporation.
  • Add coriander leaves.
  • Blend or process soup until smooth.
  • Add cream, taste and adjust seasoning.
  • For a smoother, velvety soup, press soup through a sieve and reheat before serving.

Nutrition Facts : Calories 322.1, Fat 16.6, SaturatedFat 7.2, Cholesterol 41.7, Sodium 614.2, Carbohydrate 34.9, Fiber 6.4, Sugar 16, Protein 10.4

CARROT AND CORIANDER SOUP



Carrot and coriander soup image

An easy, good-for-you soup that will warm you up on a cold day. Serve with freshly baked bread for a filling supper or lunch. This meal provides 87 kcal, 2.2g protein, 11.7g carbohydrate (of which 10.2g sugars), 3.4g fat (of which 0.4g saturates), 4.2g fibre and 1.9g salt per portion.

Provided by BBC Food

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 7

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, peeled and sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

Steps:

  • Heat the oil in a large frying pan and add the onions and carrots. Cook for 3-4 minutes until starting to soften.
  • Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
  • Add the vegetable stock and bring to the boil. Simmer for 10-15 minutes or until the vegetables are tender.
  • Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.

Nutrition Facts : Calories 87kcal, Carbohydrate 11.7g, Fat 3.4g, Fiber 4.2g, Protein 2.2g, SaturatedFat 0.4g, Sugar 10.2g

SPICY CARROT SOUP



Spicy Carrot Soup image

A real Winter Warmer

Provided by maxford13

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Peel and slice carrots, peel and chop onion finely
  • Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
  • Add spices and stir until carrot and onion covered with spices
  • Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
  • Leave to cool, once cool, blend until smooth
  • Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick

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