Warning: Contains Carrots
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From: Trinkwasser on 3 Oct 2008 18:08 Chop up an onion and fry in olive oil. Add a clove or two of chopped garlic. Add a whole bunch of chopped carrots, half a handful of torn up coriander leaves, ground coriander, salt, black pepper, chillies and coriander. Add more coriander to taste. Add water, bring to boil and simmer until al dente. 1 hour pp 99, 2 hour pp 101 (that was with a hunk of wholewheat bread and butter, a glass of red wine and a square of 85% chocolate for pudding) When I make it again I shall probably reduce the quantity of onions vs. carrots and chillies vs. coriander Otherwise I was pretty impressed - though obviously test since carrots appear to have highly variable effects. Got any better recipes for carrot and coriander soup?
From: Quentin Grady on 4 Oct 2008 01:20 On Fri, 03 Oct 2008 23:08:17 +0100, Trinkwasser <spam(a)devnull.com.invalid> wrote: >Chop up an onion and fry in olive oil. > >Add a clove or two of chopped garlic. > >Add a whole bunch of chopped carrots, half a handful of torn up >coriander leaves, ground coriander, salt, black pepper, chillies and >coriander. > >Add more coriander to taste. > >Add water, bring to boil and simmer until al dente. > >1 hour pp 99, 2 hour pp 101 > >(that was with a hunk of wholewheat bread and butter, a glass of red >wine and a square of 85% chocolate for pudding) > >When I make it again I shall probably reduce the quantity of onions >vs. carrots and chillies vs. coriander > >Otherwise I was pretty impressed - though obviously test since carrots >appear to have highly variable effects. > >Got any better recipes for carrot and coriander soup? Hi Trink, Carrots were once thought to have a high GI rating and this put many people off them. It turned out that the published GI rating originated from a test involving a very small sample and was wildly incorrect. Carrots have a relatively low carb concentration and low GI like most vegetables. Eaten raw as in salads less carbohydrate is available than when cooked but either way they are likely to be good for T2 diabetics. Of course it does depend a bit on variety and growing conditions. The beta carotene would help prevent blindness developing in young children if they were deficient in Vit A as might occur in vegan diets. Half the naturally occurring beta carotene is of the trans form and can be converted to Vit A. The other half is the cis form and is an antioxidant that can't be converted to Vit A. However with adults more worried about age-related macular problems it is more important to get zeaxanthin, beta carotene's orange cousin found in orange bell peppers and hidden away in greens especially green herbs like that wonderful cilantro, (leaf coriander) mentioned in your recipe. Best wishes, -- Quentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin
From: Nicky on 4 Oct 2008 04:38 On Fri, 03 Oct 2008 23:08:17 +0100, Trinkwasser <spam(a)devnull.com.invalid> wrote: >Got any better recipes for carrot and coriander soup? A modification suggestion - start cooking with the coriander stems and about half of the leaves chopped finely, but save a good fistful of leaves to stir through at the last minute. Same as parsley, the stems contain lots of flavour that's different in note when cooked for a while rather than just wilted. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25
From: Loretta Eisenberg on 4 Oct 2008 08:10 i have a question What is Coriander soup. Is it spicy,and where did it originate from. I love soup b ut I cant do spicy. The idea that it was was from the word chilies. hahahahaha which should mean cold but means hot. I gues it is too early for me to start. Loretta being silly
From: Loretta Eisenberg on 4 Oct 2008 08:11
Quentin, who knows everything, just answered my question. Cilantro and Coriander are the same things Loretta |