Coconut Carrot Soup Recipes Recipe For Hand

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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

COCONUT CARROT SOUP



Coconut Carrot Soup image

Make and share this Coconut Carrot Soup recipe from Food.com.

Provided by Mia in Germany

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 1/3 lbs carrots
1 inch ginger
1 onion
2 tablespoons olive oil
3 cups vegetable stock
7/8 cup coconut milk
1/2 tablespoon curry powder
salt, to taste
pepper, to taste

Steps:

  • Peel and chop carrots, ginger and onion.
  • In a pot, heat oil and fry ginger and onion until translucent.
  • Add carrots and fry for 1-2 minutes.
  • Add stock and boil at medium heat for about 15 minutes.
  • Lightly warm coconut milk and steam like you would steam milk for cappuccino.
  • Add curry powder, salt and pepper to the soup and puree it.
  • Fold in steamed coconut milk and serve immediately.

Nutrition Facts : Calories 366.4, Fat 17.8, SaturatedFat 11, Sodium 129.3, Carbohydrate 52, Fiber 5.1, Sugar 41.7, Protein 2.6

COCONUT-CARROT SOUP



Coconut-Carrot Soup image

Make and share this Coconut-Carrot Soup recipe from Food.com.

Provided by ElizabethKnicely

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon coconut oil
1 lb carrot, peeled and chopped
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 tablespoon fresh ginger, peeled and chopped
3 cups low sodium vegetable broth
2 cups coconut water
2 tablespoons lime juice
1 -2 teaspoon curry powder
1/4 teaspoon cardamom

Steps:

  • 1. In a saucepan over medium heat, heat oil. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables are softened and brown slightly, about 10 minutes. Add ginger, stir, and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes, or until vegetables are soft.
  • 2. Transfer soup to a blender and puree until smooth. Add coconut water and blend to combine. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.

Nutrition Facts : Calories 119.9, Fat 3.8, SaturatedFat 3, Sodium 97.9, Carbohydrate 21.3, Fiber 4.9, Sugar 8.1, Protein 2

COCONUT AND CARROT SOUP



Coconut and Carrot Soup image

This recipe was given to me by my neighbor who is one of my closest friends. The combination of the coconut milk, coconut oil, sweet potato and carrots is absolutely wonderful! Placing her recipe here for safekeeping.

Provided by DailyInspiration

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 large brown onion, chopped
3 large carrots, chopped
1/2 medium sweet potato, peeled and chopped
3 cups vegetable stock (or chicken)
5 ounces coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 garlic cloves, finely chopped
1 inch piece fresh ginger, grated
salt and pepper
1 teaspoon organic coconut oil

Steps:

  • Saute onion and spices in coconut oil until softened. Add all remaining ingredients and gently simmer until all vegetables are soft. Blend the soup in batches in a blender. Serve hot.

Nutrition Facts : Calories 197.1, Fat 7.4, SaturatedFat 6.8, Sodium 61.8, Carbohydrate 32.4, Fiber 2.8, Sugar 23.9, Protein 1.8

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