Recipe by Jon Barnes
"This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians."
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fresh red chile pepper, chopped
3 (28 ounce) cans
roma tomatoes, with juice
chopped fresh cilantro
salt and pepper to taste
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.
DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though, this is not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of "Pico de Gallo Chicken Quesadillas" from this site (*****) or dinner would have been a disaster.
Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop!
This wasn't exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes), but it did turn out very tasty. We enjoyed mopping it up with bread, and it was even better on the third (!) day. Will make it again, thanks.
I made this soup for a dinner party for 30 people and they raved about it! They all came back for seconds and I didnt have a drop left over.
Wow! The flavors are so fresh and bright. It's more like a tomato soup, though. I used whole milk instead of cream to cut the calories. Didn't use brown sauce - I had no idea what that was until I googled it. I wonder if it's even sold in the U.S.
Pretty good carrot soup. I didn`t use a balsamic vinegar and I used less onion.
Pretty good but it seemed like it was missing something. My boyfriend added some nutmeg to his bowl but I personally didn't care for that. Not sure if I would make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot and Cilantro Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 220
** Calories from Fat: 122
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