Cold Carrot And Mace Soup With Curried Barbecued Shrimp Recipes

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CURRIED CARROT AND CORIANDER SOUP



Curried Carrot and Coriander Soup image

This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day.

Provided by English_Rose

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 onion, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon mild chili powder
1/4 teaspoon cardamom seed, crushed
2 garlic cloves, peeled and crushed
1 1/3 lbs carrots, peeled and roughly chopped
salt & freshly ground black pepper
8 tablespoons cilantro leaves, finely chopped

Steps:

  • Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
  • Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
  • Add the carrots and 3.5 cups of water.
  • Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
  • Season well, allow to cool slightly then place in a food processor and blend until smooth.
  • Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.

CURRIED CARROT & PARSNIP SOUP



Curried Carrot & Parsnip Soup image

Our new favourite soup. Great on a cold wintery day, I serve it with biscuits. An adaptation of a recipe in the newspaper.

Provided by Gumboot Gourmet

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups carrots, chopped
1 1/2 cups parsnips, chopped
1 small onion, chopped
2 tablespoons flour
3 teaspoons curry powder
3 cups stock (chicken or vegetable)
salt (optional)
pepper (optional)
yogurt (optional) or sour cream (optional)

Steps:

  • Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
  • Add carrots & saute for a few more minutes.
  • Add flour & curry powder, stir till mixed well, cook for 2 minutes.
  • Slowly add stock, stirring constantly till all stock is added.
  • Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
  • For rustic soup, just mash.
  • For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
  • Season with salt & pepper if desired.
  • Top with a teaspoonful of plain yogurt or sour cream if desired.

Nutrition Facts : Calories 138.5, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 65.1, Carbohydrate 19.1, Fiber 4.7, Sugar 5.5, Protein 1.9

CHILLED CURRIED CARROT SOUP



Chilled Curried Carrot Soup image

Categories     Soup/Stew     Onion     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Curry     Carrot     Chill     Gourmet

Yield Makes about 3 1/2 cups, serving 4

Number Of Ingredients 6

1 onion, sliced thin
4 carrots, sliced thin (about 2 cups)
1 tablespoon vegetable oil
1 teaspoon curry powder
1 cup chicken broth
chopped fresh chives for garnish

Steps:

  • In a large heavy saucepan cook the onion and the carrots in the oil, covered, over moderately low heat, stirring occasionally, until the onion is softened, add the curry, and cook the mixture, stirring, for 1 minute. Add the broth and 3 cups water, bring the liquid to a boil, and simmer the mixture for 15 to 20 minutes, or until the carrots are very tender. In a blender or food processor purée the soup in batches, let it cool completely, and chill it, covered, until it is cold. The soup may be made 1 day in advance and kept covered and chilled. Divide the soup among 4 bowls and sprinkle it with the chives.

COLD CURRIED CARROT AND COCONUT MILK SOUP



Cold Curried Carrot and Coconut Milk Soup image

Categories     Soup/Stew     Blender     Ginger     Onion     Coconut     Curry     Carrot     Summer     Chill     Gourmet

Yield Makes about 6 1/2 cups

Number Of Ingredients 12

3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons unsalted butter
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
2 1/2 cups low-salt chicken broth
1 to 1 1/2 cups canned unsweetened coconut milk*
1 tablespoon fresh lime juice plus additional to taste
ice water for thinning soup
trimmed scallions for garnish
*available at Asian markets and some specialty foods shops.

Steps:

  • In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
  • In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
  • Thin soup with ice water and season with additional lime juice and salt and pepper.
  • Garnish soup with trimmed scallions.

CARROT CORIANDER SOUP



Carrot Coriander Soup image

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

2 ounces vegetable oil or 2 ounces butter
2 lbs carrots, peeled and sliced
1 large red onion, peeled and chopped
1/2 teaspoon coriander seed, crushed
1/2 teaspoon coriander, ground
1/2 teaspoon mace
2 teaspoons brown sugar
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 teaspoons lemon juice
8 -10 cups vegetable stock (not all added at once)
3 tablespoons pearl barley
1 1/3 cups heavy cream (optional)
1/2 cup cilantro, chopped (to garnish)

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

COLD CARROT-AND-MACE SOUP WITH CURRIED BARBECUED SHRIMP



Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, appetizer

Time 1h

Yield Six servings

Number Of Ingredients 18

2 pounds carrots, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon mace
2 teaspoons ground ginger
1/2 cup blanched almonds
1 teaspoon salt
1 cup chicken broth
2 cups milk
1 cup coconut milk
minced fresh basil, for garnish
1 pound medium shrimps, in the shell
1 tablespoon chili-pepper oil
1 teaspoon cayenne pepper
1 teaspoon coarsely ground fresh black pepper
2 teaspoons curry powder
1 teaspoon kosher salt
Juice of 1 lemon

Steps:

  • Place all the soup ingredients except the coconut milk and basil in a pot over medium heat. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender. Cool. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree. Chill.
  • Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally. Grill shrimps over white coals about 6 minutes per side. Cool. Peel and devein the shrimps and slice in half lengthwise.
  • Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 1006 milligrams, Sugar 14 grams, TransFat 0 grams

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