Best 3 Vegan Cream Of Coriander Cilantro Soup Recipes

CARROT AND CILANTRO SOUP

Carrot and Cilantro Soup image

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.

Provided by Jon Barnes

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, 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 mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

CREAMY CORIANDER / CILANTRO SOUP

Creamy Coriander / Cilantro Soup image

WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.

Provided by Sandi From CA

Categories Vegetable

Time 50m

Yield 8 modest servings

Number Of Ingredients 14

Ingredients

1 (5 ounce) carrots, peeled and diced
1 (3 1/2 ounce) potatoes, peeled and diced
1 leek, cleaned and thinly sliced (white part only)
6 1/4 cups beef broth (I used half of each) or 6 1/4 cups chicken broth (I used half of each)
1 cup coriander leaves or 1 cup cilantro leaf
1 tablespoon soy sauce
150 g cashew nuts
1/2 cup emmenthaler cheese or 1/2 cup good quality swiss cheese, etc
2 tablespoons butter
3 tablespoons flour
6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
1 tablespoon soy sauce
1 pinch pepper
2 egg yolks

Steps:

Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
Sprinkle the flour over the butter and whisk until a pale golden color.
Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
Season with the soy sauce and pepper.
Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
Add the coriander leaves and soy sauce and blend until smooth.
Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
*ahem* Sorry.
Pour everything back into the saucepan over low heat and heat through, stirring.
While still warm, toss in the cheese, stir for one minute and serve.

VEGAN CREAM OF CORIANDER (CILANTRO) SOUP

Vegan Cream of Coriander (Cilantro) Soup image

Since I can't grow it to save my life and the supermarket seems to only sell it in giant bunches I constantly find myself left with a big bunch of coriander (cilantro) hanging out in my fridge. I hate, hate, hate wasting food so I had to come up with a way to use it up before it died a slow and messy death in the back of my fridge!

Provided by KristinV

Categories Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch fresh cilantro, leaves only (about 4 cups leaves, loosely packed)
4 cups vegetable stock
4 tablespoons vegan butter (Earth Balance in US, Nuttelex in Australia, Pure in UK)
1 1/2 cups finely chopped onions
4 garlic cloves, finely chopped
6 tablespoons flour
3/4 cup coconut cream
salt, to taste

Steps:

Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

Nutrition Facts : Calories 271, Fat 9.3, SaturatedFat 8.6, Sodium 26.6, Carbohydrate 45.4, Fiber 1.7, Sugar 31.2, Protein 2.9