1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (189g) Recipe makes 8 servings The following items or measurements are not included below: vegetable stock
Calories 139
Calories from Fat 67		(48%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 225mg		9%
Potassium 418mg		11%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 4.3g	17%
	Sugars 7.2g
Protein 1.7g		3%
detailed view... how is this calculated?

Menus using this recipe:

African Celebrity Chef: The Giggling Gourmet

Pneuma

people who like this recipe also like:

Sweet and Tangy Sloppy Joes

By: Kelly M.

Yummy Thai Noodles

By: Chef PotPie

Polish Dill Pickle Soup

By: ~Rita~

Blueberry Banana Pancakes

By: cookiedog

Pumpkin Polenta With Italian Sausage and Fennel

By: Mommy Diva

Carrot Coriander Soup

Recipe #243345 | 1 hour | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Leggy Peggy
Jul 30, 2007

This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.

SERVES 8 -10 (change servings and units)

Ingredients

2 ounces vegetable oil or butter
2 lbs carrots, peeled and sliced
1 large red onion, peeled and chopped
1/2 teaspoon coriander seed, crushed
1/2 teaspoon coriander, ground
1/2 teaspoon mace
2 teaspoons brown sugar
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 teaspoons lemon juice
8-10 cups vegetable stock (not all added at once)
3 tablespoons pearl barley
1 1/3 cups heavy cream (optional)
1/2 cup cilantro, chopped (to garnish)

Directions

1
Heat oil or butter in a pan large enough to hold all the ingredients.
2
Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
3
Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
4
Add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. Bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
5
Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
6
Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
7
Heat through, but do not boil.
8
Serve, garnished generously with chopped cilantro.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Pigs in the Garden Casserole

Chicken With Tarragon, Garlic & Olives

Chicken Parmesan

Chicken Marbella - Silver Palate Cookbook

Sweet and Spicy Tomatoes

Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Carrots
Preparation > Time to Make > < 60 mins
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Susie D

On Aug 28, 2007

This recipe received firm 5 stars from both of us, even after I told my DH we were having carrot soup for the meal. He wasn't expecting to like it and really did. I thought this was simply outstanding and it is a recipe I will make a again! Thank you for your entry in RSC #10.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Engrossed

On Aug 25, 2007

This soup is OUTSTANDING! Simple, elegant, and FULL OF FLAVOR. I only made 2 servings and wish I made more. I used Enova oil and sliced peeled baby carrots. I didn't have coriander seeds so doubled the ground coriander. I used brown sugar Splenda. I used 1 (14oz) can of vegetable broth and didn't use the cream. I covered it for step 4. I used my immersion blender to puree it. The cilantro went extremely well with it. My hubby practically licked his bowl. This one deserves to win. Good luck!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: katew

On Aug 24, 2007

This was a beautiful soup and we all enjoyed it - I added an extra spoon of pearl barley as we love the texture of it and only used 1/2 the amount of cream but then did use an extra cup of stock to thin it a wee bit - it made a large amount and was a most enjoyable meal served with warm wholemeal bread .

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #836708

On Jul 27, 2008

In the past I made a Carrot Coriander soup with potatoes and orange juice so was looking for something like that when I came across this one. I decided to try it and my husband and I agree we love it even more than the old one! It is a keeper! I bought 5 pounds of carrots for 99cents and then thought.. what to do with these? This is gourmet! I did not have mace so substituted cumin and was pretty liberal on all the spices and lemon juice. I only used about 1 1/2 cups broth to thin the soup in the end and used about 1/2 cup of milk and thought it was perfect. Even my 2 year old daughter ate it! Very yummy and healthy!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews