CARROT GINGER COCONUT SOUP
Creamy and rich, this soup can be made vegan with vegetable stock/water or with chicken broth. Perfect for entertaining or a casual family gathering, both versions are quite delicious and great to serve if you have different types of eaters in your family. This soup was inspired by a soup I had in Yosemite at Tenaya Lodge on Mother's Day, and it was so tasty that I came home and immediately designed a recipe that captured the creamy rich and light soup I had at that wonderful restaurant. Using baby carrots helps tp keep the soup sweet and avoid any bitter undertones.
Provided by Hillary H.
Categories Lactose Free
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 812.5, Fat 35, SaturatedFat 29.8, Cholesterol 17.4, Sodium 961.3, Carbohydrate 118.4, Fiber 5.3, Sugar 100.2, Protein 10.1
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Owura Kwaku
[email protected]I'm not sure what went wrong, but my soup turned out bland. I think I may have forgotten to add the salt.
iachin ahmed
[email protected]This soup is a little too spicy for my taste, but I'm sure I can adjust the amount of ginger next time.
Robi khan
[email protected]I'm allergic to coconut, so I substituted almond milk and it turned out great!
Taha Tito
[email protected]This soup is a great way to use up leftover carrots.
millsmoods
[email protected]I'm always looking for new soup recipes, and this one definitely didn't disappoint.
Md Saifullah All kafi
[email protected]This soup is so delicious and healthy. I feel good about feeding it to my family.
Jaden Berryman
[email protected]I love how easy this soup is to make. I just threw everything in my slow cooker and let it cook all day.
Zahra
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the spices are just right.
Adebayo Shuaib
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. It's so flavorful and creamy, and the ginger and coconut add a nice touch.
Beatrice Mwithaga
[email protected]This soup was a hit at my dinner party last night. Everyone raved about the flavor, and I was so happy to share this recipe with them.
Roman Cdry
[email protected]This soup is amazing! I love the combination of flavors, and it's so easy to make. I've already made it twice this week, and my family loves it too.