Carrot and Coriander Soup with a Kick
For a nice presentation, swirl some cream in a circle add a couple of whole coriander leaves to the centre of the soup.
Ingredients
Serves: 8
- 1 tablespoon of olive oil
- 2 large onions, chopped
- 5 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 big red chilli, finely chopped (include seeds)
- 3 (400g) tins of plum tomatoes, with juice
- 1 cup (250ml) vegetable stock
- 1 bunch chopped fresh coriander
- 2 tablespoons balsamic vinegar
- 2 teaspoons caster sugar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 1 cup (250ml) thickened cream
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic and chilli until tender.
- Mix in the tomatoes, vegetable stock, half the coriander, balsamic vinegar, sugar 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 stir in the cream. Finely chop the remaining coriander, and mix into the soup before serving.
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Reviews and Ratings
Global Ratings:
(32)
Reviews in English (26)
Spicy! But very good. Being that we're vegan, I changed this a little by not adding cream. I didn't miss it one bit. - 31 May 2013
Altered ingredient amounts. I missed out the sugar and the tinned tomatos but otherwise this was a fab receipe!! Such a full flavour - 14 Nov 2009 (Review from Allrecipes UK & Ireland)
A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro. - 08 Nov 2005 (Review from Allrecipes USA and Canada)
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