Best 8 Carrot And Coriander Soup Bbc 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.

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

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.

CARROT AND CORIANDER SOUP

Steps:

• DO NOT ADD SALT UNTIL THE END AFTER TASTING.
• Make the stock with boiling water and two cubes.
• In a medium sized pan throw about an inch cube (or two tablespoons) of butter (NOT margarine otherwise Olive Oil) . Put it on low heat.
• Throw coarsely chopped onions, ginger and garlic and stir it for a couple of minutes. Lower the heat even further but don't let the butter burn.
• If it starts to stick add a few spoons of stock.
• Once the onions go a bit limp, add carrots and saute (stir fry) them for a bit (a minute or two).
• Add stock and bring to boil.
• Once it starts to boil. lower the heat, add the coriander and put the lid on.
• Let it cook on low heat until carrots are tender.
• Shift the contents to a blender (you made to do it in installments). Blend thoroughly and return it to the pan.
• Warm it for a bit and add freshly ground black pepper and seasoning.
• Dish it out in a bowl. Garnish with a few Coriander leaves.
• Serve with crusty bread rolls.
• Enjoy.

CARROT AND CORIANDER (CILANTRO) SOUP

Steps:

• Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
• Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
• Add the carrots and stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 minutes until the carrots are tender.
• Tip into a food processor with the fresh coriander/cilantro.
• Then blitz until smooth (you may need to do this in two batches).
• Return to the pan, taste, add salt if necessary, then reheat to serve.

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

CARROT CORIANDER SOUP

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.

CARROT SOUP WITH CHILLI CORIANDER PESTO

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.