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.
BABY CARROT SOUP WITH CILANTRO AND CURRY
Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over medium heat.
- Add carrots and onion, and cook until slightly softened, about 5 minutes.
- Mix in curry paste and flour.
- While stirring, slowly pour in stock.
- Bring to a boil, and then adjust heat so the soup gently simmers.
- Cook until carrots are tender, about 20 minutes.
- Working in batches, puree mixture in a blender or food processor.
- Return soup to pot and bring back to a simmer.
- Stir in the cilantro; season with salt and pepper.
- Pour soup into bowls.
- If desired, set a spoonful of yogurt in the centre of each bowl.
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
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- If using a whole coconut, prepare it by piercing the three eyes with a skewer, and drain out the liquid. Then, wrap it in a towel, place on a hard surface, such as the floor (or take it outside), and give it a firm blow with a hammer to crack it open. Use a spoon to gently lift the flesh away from the harder exterior and remove the brown skin using a potato peeler if desired.
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- 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.
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