Carrot Ginger Coconut Soup Recipes

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
• Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
• Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

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.

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.

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.

Steps:

• Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
• Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
• Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

Steps:

• Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
• Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
• Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

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.

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.