Coconut Ginger Carrots Recipes

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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



Coconut-Ginger Carrots image

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.

1 tablespoon olive oil (extra virgin)
1 1/2 cups onions, minced
1 tablespoon gingerroot, minced (use a tablespoon!)
2 teaspoons garlic (minced or crushed)
1/2 teaspoon salt
2 lbs carrots, cut into 1/4-inch rounds
2 tablespoons lemon juice (fresh, or use fresh lime juice)
1/2 cup crystallized ginger, minced (Katzen says it's optional but USE IT!!! It makes a huge difference)
1/2 cup coconut, shredded and unsweetened

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



Creamy Chia Coconut Ginger-Carrot Soup image

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.

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

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