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 SOUP WITH GINGER, TURMERIC AND LIME
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
- Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
- While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
- Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
- Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams
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.
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 LIME SOUP
Make and share this Carrot Lime Soup recipe from Food.com.
Provided by country girl kim
Categories Lime
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute ginger, onions, carrot, sweet potato and celery for 2-3 minutes or until onion is tender.
- Add stock and simmer for 20 minutes or until veggies are tender.
- Add lime juice, salt and pepper and puree in blender until smooth.
- Heat if desired or serve cold.
RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT
Make and share this Red Lentil and Carrot Soup With Coconut for the Crock Pot recipe from Food.com.
Provided by Geema
Categories Lentil
Time 8h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook onions in the olive oil until soft.
- Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
- Add tomatoes and bring to a boil, breaking them up as you stir.
- Add carrots, lentils, lemon juice and broth.
- Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
- Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
- Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Nutrition Facts : Calories 358.7, Fat 5.1, SaturatedFat 0.8, Sodium 528, Carbohydrate 60.7, Fiber 12.2, Sugar 7.6, Protein 21.8
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 LIME SOUP
This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!
Provided by sourpony
Categories Carrot Soup
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.
- Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
- Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.
Nutrition Facts : Calories 542.2 calories, Carbohydrate 33.1 g, Fat 46.2 g, Fiber 6.7 g, Protein 7.2 g, SaturatedFat 38 g, Sodium 254.3 mg, Sugar 6 g
More about "carrot coconut lime soup food"
CARROT, GINGER AND COCONUT SOUP | RACHEL ALLEN RECIPES
From redonline.co.uk
Servings 1-8Estimated Reading Time 1 minCategory Vegetarian, Weeknight Meals, Dinner, LunchTotal Time 30 mins
- Pour the sunflower oil into a large saucepan on a medium heat and, when hot, add the onions and garlic.
- 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.
BEST EVER GINGER LIME CARROT SOUP (VEGAN) - DEL'S …
From delscookingtwist.com
5/5 (3)Category SavoryCuisine VeganTotal Time 30 mins
CARROT SOUP WITH GINGER AND LIME - THE VIEW FROM …
From theviewfromgreatisland.com
3.9/5 (7)Estimated Reading Time 2 minsCategory Appetizer
- Melt the butter in a soup pot and saute the onion and ginger for 10 minutes, stirring often. Don't let it brown.
- Add the carrots and stock or water. Add the cayenne and saffron. Bring to a boil, turn down the heat, cover, and simmer on low for about 20 minutes, or until the carrots are just tender.
- Put back in the rinsed out pot, and reheat. Thin with more stock or water if necessary. Add the lime juice, and salt and pepper to taste. Serve hot.
CARROT-COCONUT SOUP RECIPE - BON APPéTIT
From bonappetit.com
4.1/5 (297)Estimated Reading Time 1 minServings 4
- Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.
- 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 Tbsp. 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.
COCONUT CARROT GINGER SOUP - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
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
- Add more liquid (non-dairy milk, water or vegetable broth), until you achieve the desired consistency for your carrot ginger soup.
CARROT AND COCONUT SOUP - FOOD | DRINK | RECIPES
From waitrose.com
5/5 (8)Total Time 45 minsServings 4Calories 325 per serving
HOT OR COLD CARROT, COCONUT, LIME SOUP - FEAST
From feastforall.org
CARROT AND GINGER SOUP WITH COCONUT MILK RECIPES - …
From yummly.com
CREAMY VEGAN CARROT, COCONUT AND LIME SOUP
From simplysouperlicious.com
Servings 6Total Time 1 hrEstimated Reading Time 4 mins
- Preheat oven to 400 degrees Fahrenheit. Place carrots on foil-lined baking sheet. Drizzle olive oil on carrots. Roast carrots for 25-35 minutes, until they can be easily pierced with a fork. Scoop up contents and place in a separate dish.
- Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Add onions, shallots, garlic and sweat until translucent and soft. Pour in 1-2 cups vegetable stock. Add sweated vegetables, red lentils, thyme, paprika, carrots and tomatoes. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!) Season with ground cayenne, garam maasala ginger, calamansi vinegar, salt & pepper. Bring soup to a low simmer and cook for 20-25 minutes. Using an immersion blender or stand blender, add coconut milk and butter, and blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve. Season and add a final splash of lime. Garnish with fresh cilantro leaves.
THAI COCONUT CARROT SOUP - DELISH KNOWLEDGE
From delishknowledge.com
4/5 (1)Category SoupServings 4Total Time 40 mins
- Heat oil in a large soup pot over medium heat. Add the onion and carrots, and cook for 5 minutes until onion is soft and translucent. Stir in the garlic cloves, curry paste, coriander, cumin, and red pepper flakes to skillet. Cook, stirring occasionally, for 10 minutes.
- Add in the vegetable broth and coconut milk and reduce heat to a simmer until carrots are soft, about 20 minutes.
- Remove the soup from heat and let cool slightly. Add the vegetables in broth plus maple syrup to a blender and puree until creamy and smooth. Depending on the size of your blender, you may need to work in batches. Alternately, you can use an immersion blender right in the pot.
CARROT COCONUT SOUP - EVERYDAY EILEEN
From everydayeileen.com
5/5 (9)Total Time 55 minsCategory Appetizer, Main DishCalories 164 per serving
- In a Dutch oven or stockpot, over medium heat, melt the coconut oil. Once melted, add in the minced onions, minced garlic, and grated ginger. Saute and stir occasionally for about 5 minutes to soften up the vegetables.
- Stir in the chopped sweet potato, carrots, and celery. Continue to stir occasionally for another 5 minutes to blend the flavors together.
- Pour in the fat-free vegetable stock and water, place the lid on the pot. Add in ground thyme and cumin. Season with salt and pepper to taste. Simmer until veggies are fork tender. Approximately 30 -35 minutes. Use an immersion blender, to blend the soup until smooth
- Add the coconut milk, and heat through for another 5 minutes. Use an immersion blender, to blend the soup until smooth. Check the seasoning, reseason if necessary.
CARROT GINGER COCONUT SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 45 minsServings 12Calories 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.
CARROT SOUP WITH COCONUT AND GINGER - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (13)Calories 314 per servingCategory 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.
THAI COCONUT SOUP | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (5)Total Time 30 minsCategory SoupCalories 538 per serving
- Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
- In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
- Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
CARROT, GINGER AND COCONUT SOUP | FOOD&WINE IRELAND
From foodandwine.ie
Servings 4Total Time 1 hr
CARROT COCONUT SOUP WITH LIME AND GINGER RECIPE | EAT ...
From eatsmarter.com
Servings 4Total Time 20 mins
COCONUT CARROT SOUP WITH CUMIN OIL RECIPE
From simplyrecipes.com
Cuisine IndianTotal Time 50 minsCategory Dinner, SoupCalories 411 per serving
CARROT, CORIANDER AND COCONUT SOUP | FOOD&WINE IRELAND
From foodandwine.ie
Servings 3-4Total Time 50 mins
COCONUT CARROT SOUP -- FROM THE PRETTY DISH • LIVING IN SUGAR
From livinginsugar.com
Cuisine AmericanCategory SoupServings 4Estimated Reading Time 3 mins
RECIPE FOR CARROT COCONUT LIME SOUP : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
Estimated Reading Time 1 min
CARROT COCONUT SOUP - THE BOTTOMLESS PIT
From the-bottomless-pit.com
Servings 6Total Time 30 minsCategory Recipes, Soups, Dinner
COCONUT-CARROT SOUP
From prevention.com
Cuisine AmericanTotal Time 20 minsServings 1
CARROT COCONUT SOUP - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 3 mins
CARROT COCONUT SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (6)Category Main Dish, SoupServings 4Total Time 15 mins
CARROT COCONUT LIME SOUP | RECIPESTY
From recipesty.com
CARROT COCONUT LIME SOUP
From crecipe.com
10 BEST CARROT AND GINGER SOUP WITH COCONUT MILK RECIPES ...
From yummly.com
CARROT COCONUT SOUP - VEGA (US)
From myvega.com
CARROT COCONUT LIME SOUP - CRECIPE.COM
From crecipe.com
CARROT COCONUT LIME SOUP - REVIEW BY RIELLA - …
From allrecipes.com
CARROT LIME SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
CARROT COCONUT LIME SOUP - CARROT SOUP RECIPES
From worldrecipes.org
CARROT COCONUT LIME SOUP - COOKEATSHARE
From cookeatshare.com
CARROT COCONUT SOUP - VEGA (CA)
From myvega.ca
CARROT COCONUT LIME SOUP RECIPES
From tfrecipes.com
CARROT COCONUT SOUP RECIPES
From tfrecipes.com
COCONUT CARROT SOUP – MANNA FOODS
From mannafoods.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love