COCONUT GINGER CARROT SOUP
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
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
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.
CREAMY CHIA COCONUT GINGER-CARROT SOUP
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
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.
CURRIED COCONUT-CARROT SOUP
Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.
Provided by Oster® Versa®
Categories Trusted Brands: Recipes and Tips Oster® Versa® Brand
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
- Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
- Blend on HIGH for 1 to 2 minutes or until creamy.
- Remove to a medium saucepan; stir in stock.
- Cook over medium heat until heated through, about 5 minutes.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 19.8 g, Fat 26.7 g, Fiber 5.1 g, Protein 5.2 g, SaturatedFat 19.7 g, Sodium 473.5 mg, Sugar 6.8 g
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 GINGER COCONUT SOUP
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
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
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
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
COCONUT CARROT SOUP
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
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
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5/5 (4)Total Time 1 hr 5 minsCategory SoupCalories 198 per serving
- Heat the olive oil in a large soup pot. Add the onions and garlic and cook 3-5 minutes until translucent. Add the carrots, ginger and soy sauce, and cook for 3-5 minutes, stirring frequently
- Add the water or vegetable broth, salt, and pepper. Cook, covered, over medium-high heat, until the carrots are very tender, about 40 minutes (time may vary depending on the size of the carrots. You can reduce cooking time by cutting the carrots smaller)
- Let it cool, add the coconut milk and blend with either an immersion blender or a blender until really smooth and creamy
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