Carrot Coconut Soup Recipes

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CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

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

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

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

COCONUT CARROT SOUP



Coconut Carrot Soup image

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

1 1/3 lbs carrots
1 inch ginger
1 onion
2 tablespoons olive oil
3 cups vegetable stock
7/8 cup coconut milk
1/2 tablespoon curry powder
salt, to taste
pepper, to taste

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

FRAGRANT CARROT, COCONUT & LENTIL SOUP



Fragrant carrot, coconut & lentil soup image

We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.

Provided by Esther Clark

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 17

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Steps:

  • Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
  • Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium

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