Carrot Ginger Soup With Coconut Roasted Shrimp Recipe 415 Recipes

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CARROT GINGER SOUP WITH COCONUT ROASTED SHRIMP RECIPE - (4.1/5)



Carrot Ginger Soup with Coconut Roasted Shrimp Recipe - (4.1/5) image

Provided by cpauze

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper

Steps:

  • 1. Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. 2. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. 3. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

CARROT GINGER SOUP



Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

Steps:

  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROT GINGER COCONUT SOUP



Carrot Ginger Coconut Soup image

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

2 tablespoons olive oil
1 medium onion, diced
3 tablespoons minced ginger or 8 frozen ginger cubes
3/4 teaspoon ground coriander
2 lbs carrots, diced
4 cups reduced-sodium vegetable broth
1 (400 ml) can coconut milk
1/8 teaspoon seasoning salt
1/2 teaspoon sweet curry powder
1 1/2 teaspoons fresh ground black pepper
1 cup split red lentils

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

CREAMY CARROT-GINGER SOUP



Creamy Carrot-Ginger Soup image

This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 tablespoons vegetable oil
12 medium carrots, chopped (about 5 cups)
1/2 onion, chopped (about 1 cup)
2 stalks celery, chopped
2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
2 (14 ounce) cans chicken stock (or homemade)
3 1/2 cups heavy whipping cream
salt & pepper

Steps:

  • Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
  • Add the chicken stock and bring to a boil.
  • Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
  • Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
  • Season to taste with salt and pepper.

GINGER-ORANGE ROASTED CARROT SOUP WITH SPICY SHRIMP



Ginger-Orange Roasted Carrot Soup with Spicy Shrimp image

Categories     Cookies     Sauce     Ginger     Side     Roast     Orange     Shrimp     Carrot     Simmer

Yield 4 servings

Number Of Ingredients 12

1 pound carrots, peeled and sliced into 1/4-inch-thick disks
5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Salt and black pepper
1 orange
1 teaspoon hot sauce (eyeball it)
12 large shrimp, shelled, deveined, and butterflied (see Note)
2 medium onions, thinly sliced
2-inch piece fresh ginger, peeled and chopped
2 large garlic cloves, chopped
1 teaspoon curry powder, 1/3 palmful
1 quart chicken stock
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Preheat the oven to 450°F.
  • Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned. Stir the carrots at least twice while they roast so they cook evenly. Zest the orange and reserve.
  • In a shallow dish, combine the juice of half of the orange with the hot sauce, 2 tablespoons of the EVOO, and a little salt. Add the shrimp and toss to coat; set aside for a few minutes.
  • Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, ginger, garlic, curry powder, and salt and pepper to the pot and cook until the onions are tender and lightly colored, about 5 minutes, stirring frequently. If you find the onions are browning before they are getting tender, add a splash of water. Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting. Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
  • When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting. Add a little ladle of the hot chicken stock and puree until the vegetables are smooth. Start by pulse-grinding the mixture to get it going and then let 'er rip. Add more hot stock, bit by bit, until it incorporates. Careful, sometimes when blending hot things the blender or food processor top is not tight enough and you can get splashed: put a kitchen towel over the lid for extra safety. (Hot carrot puree is not a home facial technique!) Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
  • Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO. Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through. Add the parsley and toss.
  • Check the soup consistency. If you want it thicker let it simmer a little bit longer; if you want it less thick, add a couple splashes of chicken stock to thin it out. Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
  • Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.

ROASTED CARROT GINGER SOUP



Roasted Carrot Ginger Soup image

This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.

Provided by rockinred

Categories     Vegetable

Time 3h40m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 lbs carrots, peeled & halved lengthwise
1 lb parsnip, peeled & quartered lengthwise
1 large onion, sliced
3 inches piece fresh ginger, peeled & chopped
6 tablespoons unsalted butter
3 tablespoons dark brown sugar (packed)
8 cups rich chicken broth (more, if necessary)
salt, to taste
1 pinch cayenne pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
  • Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
  • Transfer the vegetables and broth to a large pot.
  • Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
  • Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
  • Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
  • Adjust the seasonings and heat through.
  • Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

Nutrition Facts : Calories 220.8, Fat 9.9, SaturatedFat 5.2, Cholesterol 18.3, Sodium 1505.9, Carbohydrate 22, Fiber 4.4, Sugar 11.4, Protein 11

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