ROASTED COCONUT CARROTS
Carrots don't have to be boring or lackluster. Roasting, which captures the carrots' natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Provided by David Tanis
Categories dinner, easy, lunch, quick, roasts, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 5 grams
CREAMY CHIA COCONUT GINGER-CARROT SOUP
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Provided by Janie Hoffman
Categories Soup/Stew Kid-Friendly Lunch Coconut Carrot Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield serves 4
Number Of Ingredients 11
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 CARROTS
From Mollie Katzen's "The Vegetable Dishes I Can't Live Without." My husband gave me this book for Christmas, and this was the recipe that immediately caught my eye. Finally got the chance to make it, and it was as good as it sounds! I'm giving the recipe exactly as it appeared in the book, but noting my changes/experience in parentheses.
Provided by KLHquilts
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
QUICK GINGER CARROTS
Make and share this Quick Ginger Carrots recipe from Food.com.
Provided by MysticAngel
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Chop carrots on an angle and place in mirowave proof bowl.
- Add other ingredients on top, do not stir.
- Cook for 1 min on high, then stir all ingredients to coat carrots evenly.
- Cook for a further 3 mins on high, then serve. Drizzle remaining butter suace over the top of the carrots.
VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT
The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.
Provided by Anonymous
Time 1h25m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 47.3 g, Cholesterol 35.3 mg, Fat 42 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 19.7 g, Sodium 785.4 mg, Sugar 28.3 g
CARROT GINGER COCONUT SOUP
Creamy and rich, this soup can be made vegan with vegetable stock/water or with chicken broth. Perfect for entertaining or a casual family gathering, both versions are quite delicious and great to serve if you have different types of eaters in your family. This soup was inspired by a soup I had in Yosemite at Tenaya Lodge on Mother's Day, and it was so tasty that I came home and immediately designed a recipe that captured the creamy rich and light soup I had at that wonderful restaurant. Using baby carrots helps tp keep the soup sweet and avoid any bitter undertones.
Provided by Hillary H.
Categories Lactose Free
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 812.5, Fat 35, SaturatedFat 29.8, Cholesterol 17.4, Sodium 961.3, Carbohydrate 118.4, Fiber 5.3, Sugar 100.2, Protein 10.1
SESAME & GINGER CARROTS
Make and share this Sesame & Ginger Carrots recipe from Food.com.
Provided by Bergy
Categories Fruit
Time 18m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes.
- Add sesame seeds.
- Cover and saute for another 3 minutes or until carrots are heated but still crisp.
- Serve.
CARROT GINGER COCONUT SOUP
This is a staple in our home. Always warming on a cold day! Its very filling with protein from the lentils.
Provided by lunabelle
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Over medium heat sauté onions until translucent, about 5 minutes Add ginger and sauté another 5 minutes Add coriander, seasoning salt, pepper and curry powder. Add carrots and stir. Add vegetable broth and lentils then stir.
- Bring to boil then reduce to a simmer for about 30 mins or when carrots and lentils are soft.
- Remove from heat and use an immersion blender to blend. Alternatively you can use regular blender, but cool first.
- Stir in coconut milk and add more black pepper to taste.
Nutrition Facts : Calories 360.4, Fat 19.8, SaturatedFat 13.5, Sodium 116.6, Carbohydrate 38.5, Fiber 14.7, Sugar 8.7, Protein 11.4
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