Indulge in a symphony of flavors with our creamy coriander cilantro soup, a culinary masterpiece that tantalizes the senses. This delectable soup is a vibrant fusion of fresh coriander, aromatic cilantro, and a symphony of spices, enveloped in a velvety smooth coconut milk broth. Each spoonful is an explosion of textures and flavors, a perfect balance of richness and freshness. Try our two variations: the classic version, brimming with garden-fresh herbs and a hint of tangy lime, and the roasted red pepper version, where roasted red peppers add a smoky sweetness, creating a delightful contrast. Both variations are garnished with crispy shallots, adding a delightful textural element. Prepare to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
CREAM OF CILANTRO SOUP
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
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
CARROT AND CORIANDER SOUP II
I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.
Provided by VCOLLO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g
VEGAN CREAM OF CORIANDER (CILANTRO) SOUP
Since I can't grow it to save my life and the supermarket seems to only sell it in giant bunches I constantly find myself left with a big bunch of coriander (cilantro) hanging out in my fridge. I hate, hate, hate wasting food so I had to come up with a way to use it up before it died a slow and messy death in the back of my fridge!
Provided by KristinV
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
- Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
- Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
- Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.
Nutrition Facts : Calories 271, Fat 9.3, SaturatedFat 8.6, Sodium 26.6, Carbohydrate 45.4, Fiber 1.7, Sugar 31.2, Protein 2.9
CREAMY CORIANDER / CILANTRO SOUP
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
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.
BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM
Categories Soup/Stew Blender Bean Tomato Super Bowl Lunch Lime Bacon Healthy Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 20
Steps:
- Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
- Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
- Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
CREAM OF CILANTRO SOUP - CREMA DE CILANTRO
Make and share this Cream of Cilantro Soup - Crema De Cilantro recipe from Food.com.
Provided by cookiedog
Categories Southwestern U.S.
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.
- Melt the butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
- Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step.
- Stir in the cream, place in serving bowls and garnish with shredded cheese and a cilantro sprig if desired.
Nutrition Facts : Calories 369.2, Fat 26.3, SaturatedFat 15.1, Cholesterol 84.3, Sodium 531, Carbohydrate 23.2, Fiber 0.9, Sugar 6.9, Protein 10.4
CILANTRO-LIME SOUP
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
- Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)
There is no point to making this soup unless you use fresh cilantro. This soup is usually pureed and served as a cream soup, but you can leave it chunky for a more rustic presentation. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
- Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
- Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
- Serve hot or cold, adding the coriander immediately before serving.
Nutrition Facts : Calories 398.2, Fat 18, SaturatedFat 3.1, Cholesterol 10.8, Sodium 528.4, Carbohydrate 46.8, Fiber 4.4, Sugar 9.3, Protein 13
CORIANDER (CILANTRO) AND COCONUT SOUP
A extremely wonderful soup from Simon Hopkinson's "roast chicken and other stories". Great on a cold day.
Provided by KitchenManiac
Categories Coconut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
- Simmer gently for 30 minutes.
- Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
- Return to the pan, reheat and simmer gently for 5 minutes.
- Strain once more and return to the rinsed out pot.
- Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
- Ladle into bowls and serve immediately.
CARROT AND CILANTRO SOUP
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
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
Tips:
- To make the soup creamier, use full-fat coconut milk and cashew nuts. You can also add a dollop of Greek yogurt or sour cream.
- If you don't have fresh coriander, you can use 1 tablespoon of dried coriander leaves.
- To make the soup spicier, add a pinch of cayenne pepper or chili powder.
- If you want a vegan version of the soup, omit the chicken broth and use vegetable broth instead.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Creamy Coriander Cilantro Soup is a flavorful and satisfying soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken or vegetables. With its creamy texture and zesty flavor, this soup is sure to be a hit with everyone who tries it. This soup is also very versatile. You can add different vegetables, such as carrots, celery, or potatoes. You can also add different spices, such as cumin or paprika. And you can even top the soup with a dollop of Greek yogurt or sour cream for an extra creamy touch.
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