See Also: Carrot and coriander soup(recipes)
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Carrot soup with ginger and lemon cream(recipes)
Old-fashioned sweet carrot kugel (Carrot pudding)(recipes)
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coriander(encyclopedia)
Coriander(recipes)

Carrot and coriander soup (recipes)




Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 onion, chopped2 cloves garlic55g/2oz butter1 tbsp coriander seeds, lightly crushedsmall glass sherry500g/1lb carrots1 litre/1¾ pints water or light stock



Method



1. Melt butter, add onion and garlic, sweat, add carrots and lightly crushed coriander seed and cook for further 2-3 minutes.2. Add sherry and water or stock, bring to boil and simmer for 10-15 minutes until carrots are soft.3. Liquidise and serve with fresh chopped coriander and a swirl of cream.







Other ways:






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 tbsp vegetable oil1 onion, sliced450g/1lb carrots, sliced1 tsp ground coriander1.2 litresl/2 pints vegetable stocklarge bunch fresh coriander, roughly choppedsalt and freshly ground black pepper



Method



1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.2. Stir in the ground coriander and season well. Cook for 1 minute.3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.





Others:




Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



30g/1oz unsalted butter4 carrots, peeled and diced425ml/15fl oz chicken stock2 large handfuls fresh coriander110ml/4fl oz double creamsalt freshly ground black pepper



Method



1. Gently melt the butter in a medium pan and sauté the carrot for 5-6 minutes to soften.2. Slowly add the stock and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes.3. Add the coriander and cream and season to taste. Blend the soup in a liquidiser until smooth.4. Return the soup to the pan and over a low heat stir to heat through.5. Pour the soup into individual soup bowls. 6. Serve immediately.





Others:




Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



3 tbsp olive oil½ onion, chopped200g/7oz baby carrots, roughly chopped1 bunch fresh coriander300ml/½ pint vegetable stock2 tbsp double creamsalt and freshly ground black pepper



Method



1. Heat 2 tablespoons of the oil in a large heavy pan. Add the onion and carrots and sauté over a high heat for 3-4 minutes. 2. Roughly chop the coriander stalks and add to the pan, along with the vegetable stock. Bring to the boil then reduce the heat and simmer for ten minutes or until the carrots are tender. Add the double cream and season with salt and freshly ground black pepper. Blend with a hand blender until smooth. 3. Serve in a soup bowl and garnish with the coriander leaves and drizzle with remaining oil.