Cream of Carrot and Coriander Soup
photo by Brian Holley
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-5
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Absolutely wonderful! A taste explosion! It tasted exactly like the carrot and coriander soup served in the pub I used to frequent in Cambridge. I doubled the tomatoes. I substitued coriander powder (i believe coriander powder is made from ground coriander seeds) for the coriander root. I used about 1 1/2 tablespoons to give it lots of flavor! I used chicken broth as well as boullion cubes to make the stock. My father doesn't like cilantro, but he loved this soup. I served the soup with warm beer bread. It was a huge hit at our house. I plan to make it again and again.
RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>