Coconut Ginger Carrots Food

ROASTED COCONUT CARROTS

Steps:

• Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
• Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.

CREAMY CHIA COCONUT GINGER-CARROT SOUP

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.

COCONUT-GINGER ROASTED CARROTS

Steps:

• Preheat the oven to 400 F.
• Toss the carrots with 2 Tbsp coconut oil and 1 tsp Trinidad seasoning (or substitute spices). Spread evenly on a large baking sheet lined with parchment paper or a silpat (silicone baking sheet)
• Once the oven is ready, pop the carrots in and roast them for about 30-40 minutes (until soft and slightly browned).
• When the carrots are ready, take them out and add them to the food processor and pulse a few times.
• Add the pumpkin, coconut milk, ginger, cinnamon, coconut oil, and sea salt. Adjust to taste.
• Serve with shredded coconut or coconut butter on top. For breakfast leftovers, serve with ½ sliced banana on top!

COCONUT GINGER CARROT SOUP

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.

COCONUT-FROSTED CARROT CAKE

Steps:

• Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F.
• Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) .
• After they are grated, use the blade on the food processor to chop the carrots more finely.
• In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
• In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
• Fold in the coconut.
• Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
• Let cakes cool completely in the pans on a wire rack.
• Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
• Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
• Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
• Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
• This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!

CARROT GINGER COCONUT SOUP

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.

COCONUT CARROTS

Steps:

• In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.

CARROT-COCONUT SALAD

Steps:

• Mix 1 teaspoon sugar, 1/3 cup chopped cilantro, 1/4 teaspoon salt and the juice of 1 lime in a large bowl. Add 3 or 4 shredded carrots and toss. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast, swirling the pan, about 30 seconds. Add 1/3 cup unsweetened shredded coconut and continue swirling until golden. Let cool, then toss with the carrots.

VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
• Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
• Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
• Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
• Ladle into serving bowls and add a dollop of sour cream to each bowl.

CURRIED CARROT AND COCONUT SOUP

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.

COCONUT-GINGER CARROTS

Steps:

• Preheat oven to 375. Spray a baking pan with cooking spray and set aside.
• Place a large skillet over medium heat. After a minute or so, add a tablespoon of olive oil and swirl to coat the pan.
• Add the onion and ginger and saute for five minutes.
• Stir in the garlic and 1/4 teaspoons salt, and saute for another five minutes.
• Add the carrots and remaining 1/4 teaspoons salt, and stir until the carrots are coated with the onion mixture. Turn the heat down to medium-low and, cover the pan, and cook without stirring for another five minutes. (Katzen says five; I'd say ten, at least, unless you like really crunchy carrots.).
• Add the lemon or lime juice and the crystallized ginger. Cover and cook without stirring for another five minutes.
• Transfer carrot mixture to the prepared baking dish, cover tightly with foil, and bake for 15 to 20 minutes, or until the carrots are fork tender. (I cooked for 20 and ended up with very crunchy carrots -- I think next time I'll go for 30 minutes.).
• Remove the dish from the oven, uncover, and sprinkle with the coconut. Return to the oven and cook, uncovered for another ten to fifteen minutes.