Spicy Carrot Coconut Soup Recipes

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SPICY CARROT-COCONUT SOUP RECIPE

Interested in a wonderful spring soup? This soup is nice and creamy but packs a nice, peppery punch.

Provided by tomatetom

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Spicy Carrot-Coconut Soup Recipe image

Steps:

  • Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic).
  • Add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute.
  • Add bouillion cubes and water (water should just about immerse the contents of the pan).
  • Simmer until carrots are tender.
  • Blend the contents of the pan and return to pan.
  • Stir in coconut milk and heat through without allowing it to boil.
  • Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper.

Nutrition Facts : Calories 308.9, Fat 22.7, SaturatedFat 19.4, Sodium 151.6, Carbohydrate 27.6, Fiber 6.6, Sugar 11.8, Protein 5.2

2 -3 tablespoons olives or 2 -3 tablespoons sunflower oil
2 onions (sliced)
3 garlic cloves (coarsely chopped)
1 tablespoon ginger (chopped) (optional)
1 cayenne pepper (sliced, removing seeds optional)
500 -600 g carrots (chopped)
4 tomatoes (diced)
2 vegetable bouillon cubes
1 1/2 liters water
400 ml coconut milk
1/2 cup cilantro, as garnish
1 lime

COCONUT CARROT SOUP

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



Coconut Carrot Soup image

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

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

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