Jamie Carrot And Coriander Soup Recipes

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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

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