CURRIED CARROT AND COCONUT SOUP
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
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-COCONUT SOUP
If you like things extra spicy, pass some chili sauce at the table.
Categories Soup/Stew Appetizer Lunch Coconut Carrot Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
- Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
- Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
- DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.
CARROT AND CILANTRO SOUP
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
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
CARROT AND CILANTRO SOUP
In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread.
Provided by Rena Raphael
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pan, add onion, garlic and carrots.
- Cook gently for 10 minutes.
- Stir in crushed and ground cilantro and cook for 1 minute.
- Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
- Puree the soup in a blender or food processor, then return to the pan.
- Add salt and pepper and reheat gently before serving.
Nutrition Facts : Calories 116.1, Fat 7.1, SaturatedFat 1, Sodium 79.4, Carbohydrate 13.2, Fiber 3.6, Sugar 5.9, Protein 1.3
CARROT SOUP WITH COCONUT AND CILANTRO
A Thai style soup from a new, hip teenage cookbook called Cooking Up a Storm, the teen survival cookbook. This is by Sam Stern. "What's usually hot but always cool? Soup!" This one is served hot.
Provided by Oolala
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.
- Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.
- Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots.
- Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.
Nutrition Facts : Calories 348.9, Fat 18.7, SaturatedFat 13.2, Cholesterol 30.5, Sodium 252.8, Carbohydrate 44.9, Fiber 8.8, Sugar 13.6, Protein 5.3
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