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
SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)
This is a delicious fall treat...even for the veggie averse! It's got a nice sweet and spicy flavor that's hearty and healthy all in one! It goes great with warm crusty bread!
Provided by Shalini
Categories Vegetable
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop sweet potato and onions to small pieces.
- Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
- Pour vegetable stock into slow-cooker.
- Cook in slow-cooker on high for 8 hours (until veggies are soft).
- Add salt to taste.
- Blend with immersion blender.
- Pour in coconut milk while blending.
Nutrition Facts : Calories 81.6, Fat 0.3, SaturatedFat 0.1, Sodium 131.1, Carbohydrate 19.1, Fiber 5.6, Sugar 8.9, Protein 1.6
SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE
This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
- Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams
CROCK POT GINGER CARROT - SWEET POTATO SOUP
This recipe is from Not You Mother's Slow Cooker Recipes for Entertaining. It's very easy and pretty good. I used a 3 1/2 quart crock pot.
Provided by xflisa
Categories Potato
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel sweet potato and chop into pieces no larger than 1 inch. Peel the carrots and chop into pieces no larger 3/4 inches. Peel the onion and chop into 3/4 inch pieces.
- Use a vegetable peeler or paring knife to peel the ginger. Mince it finely.
- Place sweet potato, carrots, onion and ginger in crock pot and stir to combine.
- Add the broth.
- Cover and cook on low until vegetables are tender 9-11 hours.
- Turn the crock pot off and let cool for a few minutes, then puree in a blender in batches or use an immersion blender right in the crock.
- Season with salt and white pepper to taste.
- Serve the soup, hot or cold garnished with a spoonful of yogurt.
Nutrition Facts : Calories 76.9, Fat 1.1, SaturatedFat 0.3, Sodium 563.4, Carbohydrate 12.7, Fiber 2.6, Sugar 4.9, Protein 4.3
ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP
I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.
Provided by LIANNASR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
- Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
- Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g
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