Soup Maker Carrot And Coriander Soup Recipes

SOUP MAKER CARROT AND CORIANDER SOUP

Steps:

• Put all the ingredients into the soup maker, except the coriander, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season and add the coriander. Blend once again until the coriander is mixed well and serve.

SOUP MAKER: CARROT AND GINGER SOUP RECIPE

Steps:

• For this recipe, to get more taste, lightly fry the onions and ginger in a frying pan with a teaspoon of coconut oil. The onions must stay white, so they will not need to be on for long. You can miss out this step and just put the ingredients straight into the pan if you are in a hurry, but the taste will not be so rich.
• Add all the ingredients except the ground rainbow peppercorns into the soup maker and set it to smooth for 21 minutes. With stock, fill to Maximum In Soupmaker or up to 1600-1800g for all ingredients manually in a pot.
• Serve and garnish with rainbow peppercorns.

CARROT & CORIANDER SOUP

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.

CARROT AND CORIANDER SOUP II

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.

CARROT AND CORIANDER SOUP

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.