Best Curried Carrot Coriander Soup Recipes

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

CURRIED CARROT AND CORIANDER SOUP

Steps:

• Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
• Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
• Add the carrots and 3.5 cups of water.
• Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
• Season well, allow to cool slightly then place in a food processor and blend until smooth.
• Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.

CURRIED CARROT CORIANDER SOUP

Steps:

• Heat olive oil in big pot, medium heat, saute onions until they become a bit soft and start to go translucent, approx. 5min. Add spices, sautee 30 seconds Add stock, scrape up brown bits, add carrots, bring to a boil. Cover and simmer for 30 min or until carrots are tender. Turn heat off, blend soup to a smooth puree in pot. Season with salt and pepper to taste. Eat!