Best 2 Curried Carrot And Coconut Soup Recipes

Indulge in a delightful culinary journey with our collection of tantalizing curried carrot and coconut soup recipes. Embark on a sensory adventure as you explore the harmonious blend of sweet carrots, creamy coconut milk, and an aromatic symphony of spices. Discover the classic rendition of this comforting soup, featuring a velvety texture and a captivating balance of flavors. For a touch of elegance, try our sophisticated version adorned with succulent shrimp and vibrant red peppers. If you desire a vegan delight, immerse yourself in the rich and flavorful plant-based soup, where the natural sweetness of carrots takes center stage. Each recipe offers a unique twist on this timeless classic, ensuring an extraordinary culinary experience.

Let's cook with our recipes!

CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

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.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup image

Number Of Ingredients 12

Ingredients

3 tablespoons Butter
1/2 loaf Onion (roughly chopped)
3/4 pound Carrots (peeled and cut into coins)
1 teaspoon Ginger (peeled and grated)
1/2 teaspoon Cumin
1/2 teaspoon Tumeric
1/2 teaspoon Coriander
1 pinch Cayenne
2 cups Chicken stock
1 cup Coconut milk (unsweetened)
1/2 ear Lime juice
1 bunch Cilantro

Steps:

Step 1: 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.
Step 2: 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.
Step 3: Use an immersion blender to purée the soup. Add enough coconut milk (and more stock if necessary) to bring those to the consistency you want. Adjust the seasoning and lime juice. Garnish with cilantro and serve.

Tips:

Fresh and flavorful ingredients are key to a delicious soup. Choose high-quality carrots, coconut milk, and curry paste.
To save time, you can use pre-shredded carrots. However, freshly shredded carrots will give the soup a better flavor and texture.
If you don't have coconut milk, you can use a mixture of milk and cream. However, coconut milk will give the soup a richer flavor and creaminess.
Adjust the amount of curry paste to suit your taste. If you like spicy food, you can add more curry paste. If you prefer a milder flavor, you can use less.
Serve the soup with a side of rice, naan bread, or your favorite soup accompaniment. Garnish with fresh cilantro or parsley.

Conclusion:

Curried carrot and coconut soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover carrots. The creamy coconut milk and flavorful curry paste give the soup a unique and delicious flavor. This soup is sure to please everyone at your table.