Carrot Coriander Soup Recipe

Name: Carrot Coriander Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces vegetable oil or 2 ounces butter; 2 lbs carrots, peeled and sliced; 1 large red onion, peeled and chopped; 1/2 teaspoon coriander seed, crushed; 1/2 teaspoon coriander, ground; 1/2 teaspoon mace; 2 teaspoons brown sugar; 1/2 teaspoon salt (to taste); 1/4 teaspoon pepper (to taste); 4 teaspoons lemon juice; 8 -10 cups vegetable stock (not all added at once); 3 tablespoons pearl barley; 1 1/3 cups heavy cream (optional); 1/2 cup cilantro, chopped (to garnish)

Servings: persons

2 ounces vegetable oil or 2 ounces butter
2 lbs carrots, peeled and sliced
1 large red onion, peeled and chopped
1/2 teaspoon coriander seed, crushed
1/2 teaspoon coriander, ground
1/2 teaspoon mace
2 teaspoons brown sugar
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 teaspoons lemon juice
8 -10 cups vegetable stock (not all added at once)
3 tablespoons pearl barley
1 1/3 cups heavy cream (optional)
1/2 cup cilantro, chopped (to garnish)

1
Heat oil or butter in a pan large enough to hold all the ingredients.
2
Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
3
Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
4
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.
5
Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
6
Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
7
Heat through, but do not boil.
8
Serve, garnished generously with chopped cilantro.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces vegetable oil or 2 ounces butter, 2 lbs carrots, peeled and sliced, 1 large red onion, peeled and chopped, 1/2 teaspoon coriander seed, crushed, and more.

Yes, Carrot Coriander Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Coriander Soup

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