Baby Carrot Soup With Cilantro And Curry Recipes

CARROT AND CILANTRO SOUP

Carrot and Cilantro Soup image

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

Ingredients

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

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

BABY CARROT SOUP WITH CILANTRO AND CURRY

Baby Carrot Soup With Cilantro and Curry image

Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 lb baby carrots
1/2 medium onion, chopped
1 tablespoon curry paste (hot medium or mild)
2 tablespoons flour
4 cups vegetable stock
1/4 cup chopped fresh cilantro
salt and pepper
1/4 cup low-fat yogurt (optional)

Steps:

Heat the oil in a pot over medium heat.
Add carrots and onion, and cook until slightly softened, about 5 minutes.
Mix in curry paste and flour.
While stirring, slowly pour in stock.
Bring to a boil, and then adjust heat so the soup gently simmers.
Cook until carrots are tender, about 20 minutes.
Working in batches, puree mixture in a blender or food processor.
Return soup to pot and bring back to a simmer.
Stir in the cilantro; season with salt and pepper.
Pour soup into bowls.
If desired, set a spoonful of yogurt in the centre of each bowl.

CARROTS WITH CURRY AND CILANTRO

Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

Steps:

Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

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