Carrot Ginger Soup With Coconut Roasted Shrimp Recipe 415 Recipes

COCONUT GINGER CARROT SOUP

Steps:

• If you're using oil, heat it in a large soup pot over medium heat then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. For oil-free soup, use water or broth instead of oil.
• Add the ginger, carrot and spices, along with another pinch of salt and pepper, and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.
• Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.
• Use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth and creamy. Pour it back into the pot.
• Taste the soup and adjust the seasoning if needed. Serve right away with finely chopped cilantro, a drizzle of coconut milk and a squeeze of fresh lime juice.

CARROT-GINGER SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
• Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
• Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

CREAMY ROASTED CARROT GINGER SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
• While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
• When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
• Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.

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

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

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.

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

CARROT GINGER COCONUT SOUP

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.

CURRIED CARROT AND COCONUT SOUP

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.