Difference between revisions of "Carrot and Coriander Soup"

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== Description ==
 
This is one of the nicest soups I have ever made. I like mine to be a little spicy so i add chilli and red curry paste but you could easily leave those out and it would still be delicious! It all gets blended up so don't worry about sizes or shapes of your veggies!
 
  
== Ingredients ==
 
* 2 small [[onion]]s roughly chopped
 
* 2 large cloves mild / Russian [[garlic]] squashed with the blade of a knife
 
* 2 large scallions ([[green onions]]) roughly chopped
 
* 8 medium [[carrot]]s roughly chopped
 
* 1 small [[butternut squash|butternut pumpkin]] skinned and roughly chopped
 
* 5 medium fresh [[tomato]]es halved
 
* 1 medium [[fresh chile pepper|red chilli]] with or without seeds depending on taste
 
* 1 tbsp [[red curry paste]]
 
* 1 medium knob of [[ginger]] shredded
 
* handful each of chopped [[chives]], [[basil]] and coriander ([[cilantro]])
 
* 2 litres [[chicken stock]]
 
* water
 
* 50 g [[butter]]
 
  
== Procedures ==
+
==Description==
# In a large stock pot heat small amount olive oil and saute' onions, garlic, chilli, ginger and shallots until they begin to caramelise slightly.
+
Carrot and Coriander Soup <ref>{{cite book|last=Day|first=Martha |title=Classic Cooking for Christmas |year=2010|publisher=Anness Publishing Ltd |isbn=|pages=10}}</ref> <ref>{{cite book|last=Stewart|first=Martha |title=The Martha Stewart Living Christmas Cookbook |year=2003|publisher=Clarkson Potter/Publishers, New York |isbn=1-4000-5037-5|pages=178}}</ref> is a earthly flavoured soup, a nice dish around christmas time.
# Stir in curry paste.
 
# Add chopped carrots, pumpkin and tomatoes and cover with stock and water.
 
# It is quite a thick soup once blended so i like to leave adding the water until after i puree it but this is up to you.
 
# Add chopped herbs, and season with salt and pepper to taste.
 
# Simmer for 1-1½ hours until stock has reduced and veggies are all soft and falling apart.
 
# Use a stick blender if you have one to puree the mix (food processor would work just as well) until smooth and creamy.
 
# Add water if it is too thick and leave to simmer after adding butter (this is optional but it gives it the most amazing yummy flavour, and i figure the rest of the soup is low fat so it is not so bad!) serve with crusty bread and a dollop of creamy Greek yoghurt a splash of cream.
 
# Enjoy!
 
  
 +
==Ingredients==
 +
*1 lb carrots, young and tender preferred
 +
*1 tbsp sunflower oil
 +
*3 tbsp butter
 +
*1 onion, chopped
 +
*1 celery stick, plus 2-3 pale leafy celery tops
 +
*2 small potatoes, chopped
 +
*4 cups chicken stock
 +
*2-3 tsp ground coriander
 +
*1 tbsp chopped fresh coriander (cilantro)
 +
*7/8 cup milk
 +
*salt and freshly ground black pepper
 +
 +
==Procedures==
 +
# Trim and peel the carrots, then cut into chunks.
 +
# Warm oil and 2 tbsp of butter in a pan.
 +
# Gently fry the onion for 3-4 min to soften.
 +
# Slice celery sticks.
 +
# Include celery and potatoes in the pan with the onion, cooking for a few min.
 +
# Add in the carrots, stirring over a gentle heat for ~4 min.
 +
# Cover and reduce heat to sweat for 10 min.
 +
# Occasionally shake the enclosed pan.
 +
# Include the stock.
 +
# Bring all to boil.
 +
# Partially cover and simmer for ~9 min, achieveing a tendering of teh carrots and potatoes.
 +
# Set aside 6-8 tiny celery leaves for garnish.
 +
# Finely chop the celery tops.
 +
# Melt butter in a pan.
 +
# Fry the ground coriander, constantly stir all for 1 min.
 +
# Reduce heat and include the finely chopped celery and fresh coriander.
 +
# Over gentle heat fry for 1 min, set aside.
 +
# Take the soup and blend, achieveing a smooth consistency.
 +
# Pour into a clean pan.
 +
# Include by stirring, the milk, coriander mixture and seasoning.
 +
# Gently heat.
 +
# Serve with celery leaves to garnish.
 +
 +
 +
==References==
 +
<References/>
 
[[Category:Butternut squash Recipes]]
 
[[Category:Butternut squash Recipes]]
 
[[Category:Carrot Soup Recipes]]
 
[[Category:Carrot Soup Recipes]]

Revision as of 14:48, 25 October 2012


Description

Carrot and Coriander Soup [1] [2] is a earthly flavoured soup, a nice dish around christmas time.

Ingredients

  • 1 lb carrots, young and tender preferred
  • 1 tbsp sunflower oil
  • 3 tbsp butter
  • 1 onion, chopped
  • 1 celery stick, plus 2-3 pale leafy celery tops
  • 2 small potatoes, chopped
  • 4 cups chicken stock
  • 2-3 tsp ground coriander
  • 1 tbsp chopped fresh coriander (cilantro)
  • 7/8 cup milk
  • salt and freshly ground black pepper

Procedures

  1. Trim and peel the carrots, then cut into chunks.
  2. Warm oil and 2 tbsp of butter in a pan.
  3. Gently fry the onion for 3-4 min to soften.
  4. Slice celery sticks.
  5. Include celery and potatoes in the pan with the onion, cooking for a few min.
  6. Add in the carrots, stirring over a gentle heat for ~4 min.
  7. Cover and reduce heat to sweat for 10 min.
  8. Occasionally shake the enclosed pan.
  9. Include the stock.
  10. Bring all to boil.
  11. Partially cover and simmer for ~9 min, achieveing a tendering of teh carrots and potatoes.
  12. Set aside 6-8 tiny celery leaves for garnish.
  13. Finely chop the celery tops.
  14. Melt butter in a pan.
  15. Fry the ground coriander, constantly stir all for 1 min.
  16. Reduce heat and include the finely chopped celery and fresh coriander.
  17. Over gentle heat fry for 1 min, set aside.
  18. Take the soup and blend, achieveing a smooth consistency.
  19. Pour into a clean pan.
  20. Include by stirring, the milk, coriander mixture and seasoning.
  21. Gently heat.
  22. Serve with celery leaves to garnish.


References

  1. Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 10. 
  2. Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 178. ISBN 1-4000-5037-5.