Creamy Coconut Ginger Carrot Soup 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.

CREAMY CHIA COCONUT GINGER-CARROT SOUP

Steps:

• Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
• Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
• Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

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.