Coconut Carrot Soup Recipes

COCONUT CARROT SOUP

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.

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.

COCONUT-CARROT SOUP

Steps:

• 1. In a saucepan over medium heat, heat oil. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables are softened and brown slightly, about 10 minutes. Add ginger, stir, and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes, or until vegetables are soft.
• 2. Transfer soup to a blender and puree until smooth. Add coconut water and blend to combine. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.