Creamy Cilantro And Almond Soup Recipes

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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

CREAM OF ALMOND SOUP



Cream of Almond Soup image

A nutty soup, very rich in flavor.

Provided by Clinton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 clove garlic, peeled and crushed
1 large stalk celery, thinly sliced
3 cups chicken or vegetable broth
⅔ cup ground almonds
⅛ teaspoon ground mace
1 cup heavy cream
salt to taste
2 tablespoons toasted slivered almonds

Steps:

  • Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
  • Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
  • Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 8.5 g, Cholesterol 96.8 mg, Fat 33 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 17.8 g, Sodium 78.2 mg, Sugar 0.5 g

CREAM OF CILANTRO SOUP



Cream of Cilantro Soup image

Make and share this Cream of Cilantro Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Tex Mex

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

Steps:

  • In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
  • In a large saucepan melt the butter over medium heat and whisk in the flour.
  • Slowly add the remaining broth, whisking to smooth.
  • Boil, while whisking, for 1 minute.
  • Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
  • Reduce heat and simmer for 15 minutes.
  • Ladle into bowls and offer garnishes at the table.

Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3

CREAMY CORIANDER / CILANTRO SOUP



Creamy Coriander / Cilantro Soup image

WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.

Provided by Sandi From CA

Categories     Vegetable

Time 50m

Yield 8 modest servings

Number Of Ingredients 14

1 (5 ounce) carrots, peeled and diced
1 (3 1/2 ounce) potatoes, peeled and diced
1 leek, cleaned and thinly sliced (white part only)
6 1/4 cups beef broth (I used half of each) or 6 1/4 cups chicken broth (I used half of each)
1 cup coriander leaves or 1 cup cilantro leaf
1 tablespoon soy sauce
150 g cashew nuts
1/2 cup emmenthaler cheese or 1/2 cup good quality swiss cheese, etc
2 tablespoons butter
3 tablespoons flour
6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
1 tablespoon soy sauce
1 pinch pepper
2 egg yolks

Steps:

  • Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
  • To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
  • Sprinkle the flour over the butter and whisk until a pale golden color.
  • Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
  • Season with the soy sauce and pepper.
  • Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
  • In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
  • Add the coriander leaves and soy sauce and blend until smooth.
  • Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
  • *ahem* Sorry.
  • Pour everything back into the saucepan over low heat and heat through, stirring.
  • While still warm, toss in the cheese, stir for one minute and serve.

CREAMY CILANTRO AND ALMOND SOUP



Creamy Cilantro and Almond Soup image

Provided by Juana Vázquez-Gómez

Categories     Soup/Stew     Blender     Herb     Nut     Low Carb     Quick & Easy     Lunch     Cream Cheese     Almond     Spring     Cilantro     Parsley     Simmer     Bon Appétit     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

6 1/2 cups (or more) low-salt chicken broth
4 cups (packed) fresh cilantro
2 cups (packed) fresh Italian parsley
6 ounces cream cheese, cubed
1/2 cup slivered almonds, toasted
1 fresh marjoram sprig

Steps:

  • Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

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