CURRIED CARROT AND COCONUT SOUP
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
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
COLD CURRIED CARROT AND COCONUT MILK SOUP
Steps:
- In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
- In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
- Thin soup with ice water and season with additional lime juice and salt and pepper.
- Garnish soup with trimmed scallions.
RED CURRY CARROT SOUP
With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. -Dilnaz Heckman, Buckley, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 1059mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
More about "cold curried carrot and coconut milk soup recipes"
CREAMY VEGAN CARROT COCONUT CURRY SOUP • THE BOJON …
From bojongourmet.com
5/5 (6)Total Time 50 minsCategory SoupCalories 257 per serving
- Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger, curry powder, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the carrots, salt, and stock. Bring to a boil over high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, 25-30 minutes. Remove from the heat and add most of the coconut milk, reserving 1/4 cup for garnish.
- Cool the soup slightly, then puree smooth with an immersion blender (or in batches in a blender or food processor). Add more salt if needed.
- Heat the soup gently, stirring, until it is steaming but not bubbling so as not to curdle the coconut milk. Serve bowls with your toppings of choice.
CARROT COCONUT SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (8)Category Main Dish, SoupServings 4Total Time 15 mins
THAI COCONUT CURRY CARROT SOUP - VEGAN - BUDGET BYTES
From budgetbytes.com
CURRIED CARROT SOUP WITH COCONUT MILK | GIRL HEART FOOD®
From girlheartfood.com
CARROT-COCONUT SOUP RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: CURRIED COCONUT CARROT SOUP | KITCHN
From thekitchn.com
CURRIED CARROT COCONUT SOUP - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
THAI-INSPIRED CURRY CARROT SOUP RECIPE | EATINGWELL
From eatingwell.com
CREAMY VEGAN CARROT SOUP WITH COCONUT RECIPE - THE …
From thespruceeats.com
COLD CURRIED CARROT AND COCONUT MILK SOUP – RECIPES NETWORK
From recipenet.org
21 AMAZING VEGAN SOUP RECIPES TO WARM YOU UP ON COLD …
From brit.co
THE SILVERSNEAKERS SHOW | EPISODE 2: EASY MASON JAR SOUP RECIPES
From silversneakers.com
COCONUT CURRY CARROT SOUP - ELLIE KRIEGER
From elliekrieger.com
VEGAN CURRIED CARROT-GINGER SOUP WITH COCONUT MILK
From alexandracooks.com
COLD CURRIED CARROT AND COCONUT MILK SOUP - BIGOVEN.COM
From bigoven.com
CURRIED CARROT-COCONUT SOUP {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
TOP 45 CURRIED CARROT AND COCONUT SOUP RECIPES
From exnavalcadet.qualitypoolsboulder.com
CARROT SOUP WITH COCONUT AND GINGER - THE ENDLESS MEAL®
From theendlessmeal.com
BEST CURRIED CARROT SOUP – A COUPLE COOKS
From acouplecooks.com
16 EASY VEGAN CAULIFLOWER SOUP RECIPES – HAPPY MUNCHER
From happymuncher.com
CURRIED CARROT SOUP {HEALTHY VEGAN SOUP} - WELLPLATED.COM
From wellplated.com
You'll also love