Carrot Ginger Coconut Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT GINGER CARROT SOUP



Coconut Ginger Carrot Soup image

This spiced coconut ginger carrot soup is ready in 30 minutes, full of flavour and so easy to make.

Provided by Deryn Macey

Categories     Soup

Time 35m

Yield 4

Number Of Ingredients 10

2 tsp olive oil or water
1 medium white onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
5 cups peeled and chopped carrots (approx. 7 large carrots)
3 cups vegetable stock
1 cup canned full-fat coconut milk
salt and pepper, as needed

Steps:

  • If you're using oil, heat it in a large soup pot over medium heat then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. For oil-free soup, use water or broth instead of oil.
  • Add the ginger, carrot and spices, along with another pinch of salt and pepper, and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.
  • Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.
  • Use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth and creamy. Pour it back into the pot.
  • Taste the soup and adjust the seasoning if needed. Serve right away with finely chopped cilantro, a drizzle of coconut milk and a squeeze of fresh lime juice.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 232 calories, Fat 15 g, Carbohydrate 25 g, Fiber 6 g, Protein 4 g

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories     dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

  • Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

CARROT GINGER SOUP



Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

Steps:

  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROT GINGER COCONUT SOUP



Carrot Ginger Coconut Soup image

Creamy and rich, this soup can be made vegan with vegetable stock/water or with chicken broth. Perfect for entertaining or a casual family gathering, both versions are quite delicious and great to serve if you have different types of eaters in your family. This soup was inspired by a soup I had in Yosemite at Tenaya Lodge on Mother's Day, and it was so tasty that I came home and immediately designed a recipe that captured the creamy rich and light soup I had at that wonderful restaurant. Using baby carrots helps tp keep the soup sweet and avoid any bitter undertones.

Provided by Hillary H.

Categories     Lactose Free

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags baby carrots
2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
2 tablespoons butter or 2 tablespoons olive oil
1/2 large onion, finely chopped
2 shallots, finely chopped
1 -2 cloves smashed and chopped garlic
2 teaspoons tomato paste
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified).
  • Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice.
  • Serve hot with sprinkled parsley on top.

Nutrition Facts : Calories 812.5, Fat 35, SaturatedFat 29.8, Cholesterol 17.4, Sodium 961.3, Carbohydrate 118.4, Fiber 5.3, Sugar 100.2, Protein 10.1

CARROT-GINGER SOUP



Carrot-Ginger Soup image

Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 8

1/4 cup minced shallots
4 teaspoons minced ginger
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Coarse salt
Yogurt

Steps:

  • In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.

CARIBBEAN CARROT-GINGER SOUP



Caribbean Carrot-Ginger Soup image

I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.

Provided by Jessica Lawson

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

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon salted butter
1 tablespoon olive oil
2 cups coarsely chopped onion
1 ½ pounds carrots, peeled and cut into chunks
3 tablespoons chopped fresh ginger
3 cups low-sodium vegetable broth, or more as needed
¼ teaspoon salt, or more to taste
¼ teaspoon ground white pepper
½ cup full-fat unsweetened coconut milk

Steps:

  • Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
  • Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
  • Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g

CARROT-GINGER SOUP



Carrot-Ginger Soup image

Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.

Provided by Ann

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

4 cups baby carrots
4 cups chicken stock
2 cups water
1 (14 ounce) can coconut milk
1 onion, diced
1 (1 inch) piece fresh ginger, peeled and minced
1 teaspoon sea salt, or more to taste
ground black pepper to taste
1 teaspoon dried cilantro

Steps:

  • Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
  • Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
  • Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 2.5 mg, Fat 10.8 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 9.3 g, Sodium 757.2 mg, Sugar 4.6 g

CREAMY CHIA COCONUT GINGER-CARROT SOUP



Creamy Chia Coconut Ginger-Carrot Soup image

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Provided by Janie Hoffman

Categories     Soup/Stew     Kid-Friendly     Lunch     Coconut     Carrot     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield serves 4

Number Of Ingredients 11

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

Steps:

  • Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  • Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
  • Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

More about "carrot ginger coconut soup recipes"

CARROT SOUP WITH COCONUT AND GINGER - THE ENDLESS MEAL®
carrot-soup-with-coconut-and-ginger-the-endless-meal image
2020-03-19 1 tablespoon coconut oil, 1 large onion, 2 tablespoons ginger, 2 cloves garlic Add the carrots, turmeric, and stock to the pot. Raise the heat to …
From theendlessmeal.com
4.8/5 (13)
Calories 314 per serving
Category Soup
  • Heat the coconut oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute.
  • Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.
  • Blend the soup (either in batches in a blender or using an immersion blender) then add the coconut milk and lime juice. Season to taste with salt and pepper then serve with any or all of the optional toppings.


CARROT GINGER COCONUT SOUP RECIPE | MYRECIPES
carrot-ginger-coconut-soup-recipe-myrecipes image
2008-01-07 8 chopped carrots 1 cup coconut milk 1 small chopped red bell pepper ½ teaspoon white pepper ½ cup cubed apple or pear (optional) …
From myrecipes.com
5/5 (5)
Total Time 45 mins
Servings 12
Calories 97 per serving
  • Heat oil in a medium sauté pan. Add onion and garlic; sauté 3 to 5 minutes, or until onion is translucent.
  • Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover and cook 5 more minutes. Add reduced broth to vegetable mixture; season with pepper. Cover and cook until all vegetables are tender.


COCONUT CARROT GINGER SOUP - MAY I HAVE THAT RECIPE?
coconut-carrot-ginger-soup-may-i-have-that image
2018-11-20 1 ¼ cups canned full fat coconut milk Unsweetened plain non-dairy milk, water or vegetable broth as needed Instructions Heat the olive oil in a …
From mayihavethatrecipe.com
5/5 (4)
Total Time 1 hr 5 mins
Category Soup
Calories 198 per serving


10 BEST CARROT AND GINGER SOUP WITH COCONUT MILK …
10-best-carrot-and-ginger-soup-with-coconut-milk image
2022-05-02 Instant Pot Carrot Ginger Soup with Coconut Milk Masalachilli onions, garlic, ground cumin, ginger, salt, carrots, vegetable stock and 4 more Carrot Ginger Soup KitchenAid carrots, grapeseed oil, sea salt, minced …
From yummly.com


CREAMY CARROT AND GINGER SOUP (DAIRY-FREE) - WHOLESOMELICIOUS
2015-11-08 How to make Creamy Carrot and Ginger Soup: Heat a large soup pot and add your cooking oil then garlic, onion, and ginger. Saute for about 5 minutes. Add carrots and vegetable broth, bring to a boil. Reduce to a simmer and let cook for 20-25 minutes or until carrots are softened. Add in coconut milk. Blend soup using an immersion blender.
From wholesomelicious.com


CARROT GINGER COCONUT SOUP — KITCHEN BLISS
1 cup full fat organic coconut milk. Heat olive oil in a Dutch oven or soup pot over a medium/high heat. Add in the onions and ginger, sauté for 4-5 minutes until the onions are beginning to get translucent and both the onions and ginger are fragrant. Add the garlic and sauté for another minute. Then pour in the broth, add in the carrots ...
From kitchenbliss.ca


GLOWING CARROT GINGER SOUP | FEASTING AT HOME
2016-05-19 Add veggie stock and carrots and salt. Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes. Let it cool a bit, then blend in batches until very smooth and velvety. Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar and maple. Taste, adjust salt.
From feastingathome.com


ORGANIC CARROT GINGER SOUP RECIPE - THERESCIPES.INFO
Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let m
From therecipes.info


CARROT SOUP VARIATIONS - CARROT GINGER SOUP RECIPE | CARROT AND …
carrot soup variations - consequently there have been myriad variations to the soup recipes across india with the locally grown ingredients and herbs. it d...
From youtube.com


CREAMY COCONUT CARROT AND GINGER SOUP RECIPE - EAT SIMPLE FOOD
This colorful, delicious, and creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk. this …. This is a smooth & delicious soup for all those hearty carrots just hanging out in your refrigerator. Filling, rich, and satisfying.
From eatsimplefood.com


10 BEST CARROT AND GINGER SOUP WITH COCONUT MILK …
Instant Pot Carrot Ginger Soup with Coconut Milk Masalachilli carrots, unsweetened coconut milk, garlic, black pepper, ground cumin and 6 more Carrot Ginger Soup KitchenAid vegetable broth, full-fat canned coconut milk, carrots, minced garlic and 4 more Curried Tomato-Carrot Soup with Coconut Milk Lolibox
From yummly.com


CARROT-COCONUT SOUP WITH FRESH GINGER | WILLIAMS SONOMA
2021-02-07 In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid. Set the Vitamix to 1 and turn the machine on. Slowly increase the speed to high and continue blending until steam escapes from the lid, about 6 minutes. Remove the lid, taste the soup and season with salt and pepper.
From williams-sonoma.com


CARROT, GINGER & COCONUT MILK SOUP RECIPE | SIDECHEF
In a soup pot, sweat Sweet Onion (1/2) and Fresh Ginger (2/3 cup) until the onion is translucent, about three to five minutes. Add the Baby Carrots (3 1/2 cups) and cook a few minutes more. Step 2. Add the Chicken Stock (32 fl oz) , bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes.
From sidechef.com


CARROT, GINGER AND COCONUT SOUP | RACHEL ALLEN RECIPES
2018-11-26 Stir in the grated carrots with the ginger, then cover again with the lid and cook, stirring occasionally, for eight to 10 minutes or until the vegetables have softened. Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three minutes. Remove from the heat and liquidise the soup in a blender, or ...
From redonline.co.uk


CARROT & GINGER SOUP WITH COCONUT MILK | CURATED LIFE STUDIO
2018-04-15 Instructions: Over medium heat, warm the coconut oil large-sized pot. Once warmed, add the onions and cook for 2 minutes until translucent. Include the fresh ginger, coriander, cumin and cayenne pepper. Cook for one minute or until fragrant. Stir in the chopped carrots and sweet potato until well coated with the spices.
From curatedlifestudio.com


CARROT GINGER SOUP RECIPE (EASY & HEALTHY) | DOWNSHIFTOLOGY
2019-10-19 Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes. Add the carrots into the pot and cook for 10 minutes, while stirring often. Add the vegetable broth, bay leaf, cinnamon, and salt to the pot.
From downshiftology.com


BEST CARROT GINGER SOUP RECIPE — HOW TO MAKE CARROT GINGER SOUP
2022-01-18 Directions In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste...
From delish.com


CREAMY COCONUT CARROT GINGER SOUP {VEGAN} - THE GIRL ON BLOOR
2022-05-10 Spread out on a baking sheet and bake at 425 F for 5-7 minutes until golden and crisp. Remove from oven, toss with 1 tbsp chopped parsley and set aside. Add carrot mixture to a large blender once finished cooking, then add coconut milk, vegetable broth, red curry paste and lime juice. Blend until smooth.
From thegirlonbloor.com


VEGAN GINGER CARROT SOUP - THE LUNCH BOX LADIES
2022-05-11 Heat olive oil in a large, high-sided skillet set over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes. Add vegetable broth, minced ginger, and thyme leaves and stir to combine.
From thelunchboxladies.com


COCONUT-CARROT SOUP WITH GINGER AND SPICES - TASTE FOR LIFE
Directions. Heat oil in a large pot set over medium heat. Add onion, garlic, and ginger and cook for 5 minutes. Add carrots, cumin, and coriander and cook for an additional 5 minutes. Add vegetable stock to pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 40 minutes. Remove pot from heat.
From tasteforlife.com


CARROT GINGER SOUP RECIPE (CREAMY) | KITCHN
2021-08-02 Peel, trim, and dice 2 pounds carrots (about 5 cups). Dice 1 small yellow onion (about 1 cup). Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the carrots and onion and season with salt and pepper. Cook until the vegetables are crisp-tender, stirring occasionally, about 15 minutes.
From thekitchn.com


BEST EVER CREAMY CARROT GINGER SOUP - THE BUSY BAKER
2018-01-21 Instructions. Put a large pot over medium heat and add the olive oil. Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft. Grate some ginger over the pot as the vegetables are heating up and stir that in too.
From thebusybaker.ca


CARROT-GINGER SOUP WITH COCONUT-ROASTED SHRIMP RECIPE
Step 1. Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 …
From foodandwine.com


VEGAN CURRIED CARROT-GINGER SOUP WITH COCONUT MILK
2019-02-13 Use a mortar and pestle to grind them into a fine powder. Once the onions, celery, and ginger have cooked for 15 minutes, add the coriander, curry powder, and turmeric. Stir to combine. Add the roasted carrots and the can of coconut milk. Fill up the empty can with water and add to the pot. Do this once more.
From alexandracooks.com


CREAMY COCONUT CARROT SOUP RECIPE (VEGAN, WHOLE30, PALEO)
2017-10-17 1 (14-ounce) can coconut milk Instructions Heat the oil in a large pot over medium heat. Add the onion and carrots and cook, stirring often, for about 5 minutes or until the onion is translucent. Add the ginger and cook for about a minute further until fragrant. Add the broth and coconut milk. Bring to a boil over high heat.
From everydayeasyeats.com


GINGER CARROT COCONUT SOUP RECIPE (VEGAN) | THE PICKY EATER
2022-02-16 Cook 1-2 min, stirring to coat onion & ginger with curry mixture. Step 2: Add carrots, banana, 1 tsp salt and 4 cups water or vegetable broth and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are tender and can be pierced easily with a fork.
From pickyeaterblog.com


CARROT GINGER COCONUT SOUP RECIPE | GIRL VERSUS DOUGH
2019-02-11 Cover pot and cook, stirring occasionally, 25-30 minutes, until carrots are tender. Blend the soup — in batches in a blender, or with an immersion blender — until completely smooth. Stir in coconut milk, and more salt as needed. Top serving bowls of soup with roasted chickpeas and chopped fresh parsley (if desired). instagram.
From girlversusdough.com


VEGAN GINGER CARROT SOUP (WITH COCONUT MILK) - WHERE IS MY SPOON
2019-09-26 Cook gently for 2 more minutes. Add the vegetable broth. Cover the pot, bring to a boil, turn the heat down to medium low and simmer the soup for about 15-20 minutes or until the carrots are soft. Blend the soup. Add the coconut milk, stir well and reheat. Adjust the taste with some lemon juice, salt and pepper.
From whereismyspoon.co


CREAMY COCONUT GINGER-CARROT SOUP RECIPE - FIT BOTTOMED GIRLS
2014-11-07 Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute. Add the carrots, 2 3⁄4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.
From fitbottomedgirls.com


CREAMY VEGAN CARROT GINGER SOUP WITH COCONUT MILK
2021-11-29 How To Make Vegan Carrot Ginger Soup To start the soup, you add the coconut oil along with the garlic and ginger to a large pot. Now, turn the heat on to medium and cook for about 2 minutes until it starts to smell fragrant. Then add the onions with a dash of salt and cook for another 2 minutes.
From danceswithknives.com


CARROT GINGER SOUP RECIPE - VEGAN & WHOLE30 - RACHEL COOKS
2019-10-23 Remove pan from heat. Using immersion blender, puree carrot mixture until smooth. Add coconut milk, stir well. Return to heat and warm gently, until soup is desired temperature. Serve with chopped herbs such as cilantro or parsley, chopped green onions, or toasted coconut flakes. Serving size: 1¼ cups.
From rachelcooks.com


CARROT GINGER AND COCONUT SOUP – FOOD WHAT WE LOVE
Add the carrots , Thyme and Rosemary and 1 litre of vegetable stock. Cook it on low heat until the carrots are tender. When the carrots are cooked add the coconut milk simmer it for 1 more minute and remove from the heat. Pour it in a blender and blitz it until smooth. Pass it through a fine sieve and it’s ready to eat.
From foodwhatwelove.com


EASY 5-INGREDIENT GINGER CARROT SOUP (ALL YEAR) - TRIVET.RECIPES
Creamy and rich, 5-ingredient Ginger Carrot Soup is tasty, healthy & easy. Perfect as a first course or part of a light lunch or dinner. Perfect as a first course or part of a light lunch or dinner. submitted by artofnaturalliving
From trivet.recipes


CARROT GINGER SOUP {VEGAN} - TWO PEAS & THEIR POD
2022-04-12 Preheat the oven to 400 degrees F. Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender.
From twopeasandtheirpod.com


CARROT GINGER SOUP RECIPE - SKINNYTASTE
2018-04-03 Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste. Ladle into 4 bowls and garnish with a little ...
From skinnytaste.com


CURRY COCONUT CARROT SOUP WITH GINGER CREAM (VEGAN)
2021-10-11 Heat coconut oil or vegetable oil in a large soup pot over medium heat, and add in chopped onions. Sauté the onions on medium heat for 7-10 minutes, or until translucent (1). Add chopped carrots and cook for another 7 minutes. Stir occasionally. Pour in the coconut milk and vegetable stock.
From gingerwithspice.com


COCONUT CARROT-GINGER SOUP RECIPE | WILLIAMS SONOMA TASTE
2017-05-15 Directions. 1. In a sauté pan over medium heat, warm the olive oil. Add the onion and carrots and sauté until the vegetables are tender, 5 to 7 minutes. Remove from the heat and set aside. 2. In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid.
From blog.williams-sonoma.com


SLOW COOKER CARROT GINGER SOUP (DAIRY-FREE) - THE BUSY BAKER
2018-03-09 Instructions. Add the roughly chopped carrots, diced onion, garlic, ginger, salt and pepper, and stock to your slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours. Blend with an immersion blender until smooth and add the coconut milk while blending to create a silky smooth texture.
From thebusybaker.ca


CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend …
From loveandlemons.com


Related Search