Carrot & Coriander Soup

Olliebeak

vixtress wrote: »

i have just made a big pan of soup and was wondering how long it would keep in the fridge (am trying to mealplan for the week)

i really have no idea as i havent made it before (im usually a stew and dumplings kinda girl )

thanks, vix

I love carrot and coriander soup - can you post the recipe please, Vixtress - pretty please with bells on .

Ice_2

me to...:j:j:j

Sami_Bee

I have (average weights)
1kg carrots
1pt chicken stock
1 largeish onion
120g corriander
4floz elmlea "Double Cream"

I found a recipe that requires the following:
Ingredients
30g/1oz unsalted butter
4 carrots, peeled and diced
425ml/15fl oz chicken stock
2 large handfuls fresh coriander
110ml/4fl oz double cream
salt
freshly ground black pepper


Do you think it would be fine to just bung in everything I have in? (maybe not all the coriander tho)

or should I make 2 batches and have to buy more cream and stock (I always fail miserably at making my own stock and don't have whole chicken very often)

demented_2

Hi All i do when i make carrott and coriander soup, is to
chop the carrots and then saute them in a saucepan with a small knob of marg or butter. Then make up the stock by adding a chicken or veg stock cube into the pint of water, in your case, after sauteing the onion add the chicken stock and a tsp of coriander, that's the dried herb. let the soup simmer, when the carrots are soft, add some seasoning, give it a stir, let it cool down, when cold enough blend the soup. If you think that the liquid has reduced too much, just add some more water. I don't bother using cream unless i have some spare. I have got a pan of lentil and coriander soup on the hob as we speak, its cooling down ready to be blended.
Hope this is of some help to you.

mouseymousey99

Hang on to the cream & corriander until the end, then bung in. If it needs thickening chop up a spud. You really can't go far wrong with soup.

Sami_Bee

demented wrote: »

Hi All i do when i make carrott and coriander soup, is to
chop the carrots and then saute them in a saucepan with a small knob of marg or butter. Then make up the stock by adding a chicken or veg stock cube into the pint of water, in your case, after sauteing the onion add the chicken stock and a tsp of coriander, that's the dried herb. let the soup simmer, when the carrots are soft, add some seasoning, give it a stir, let it cool down, when cold enough blend the soup. If you think that the liquid has reduced too much, just add some more water. I don't bother using cream unless i have some spare. I have got a pan of lentil and coriander soup on the hob as we speak, its cooling down ready to be blended.
Hope this is of some help to you.

ooh would you mind telling me how you make the lentil n coriander soup? would be nice to have 2 different ones instead of ten gallons of carrot n coriander and I've got plenty red lentils

demented_2

Hello again. I make the lentil and coriander soup, the same way as i do the carrot and coriander soup.
1 Onion. Medium to large diced.
small knob of marg or abit of veg oil.
4 oz of Red dried lentils
1 tsb of dried coriander or any other herb/spice. I often interchange the herb/spice. Either by using Chilli or Cumin or even Curry powder. Its what ever i feel like using on the day.
1.1/2 pts of Stock. either using fresh chicken stock or made with a stock cube. I don't use the chicken oxo cubes, the taste isn't to my liking.
Salt and pepper.

Dice the Onion and add the dried lentils and saute in the pan with the marg or veg oil for about 3-4 mins. Add the Stock and the spice or herb" of the day" and give the soup a stir so that the lentils don't catch. Simmer until the lentils have changed colour and are soft. Season to taste and leave to cool down, Blend and bob's your uncle. Done. Ps if the liquid has reduced a bit too much, just add some more water. That's done just before the blending stage.
Any problems just get back to me.

Biggles

As someone who loves carrot & coriander soup, and has lots of carrots to use up, I find it confusing that some of the recipes that I find suggest ground coriander (which is the seeds), some suggest leaves (variously dried or fresh) and some even suggest ground and leaves.

Which version is the 'traditional' Carrot & Coriander Soup?

Olliebeak

Biggles wrote: »

As someone who loves carrot & coriander soup, and has lots of carrots to use up, I find it confusing that some of the recipes that I find suggest ground coriander (which is the seeds), some suggest leaves (variously dried or fresh) and some even suggest ground and leaves.

Which version is the 'traditional' Carrot & Coriander Soup?

I would use some of the dried coriander in with the onions and carrots while 'sweating' them and before the actual cooking. THEN while cooking add some chopped coriander. Even worthwhile keeping a couple of whole coriander leaves for adding to a swirl of cream just before serving .

Biggles

Is there actually much difference in taste between powdered seed and dried leaf?