CARROT GINGER SOUP WITH COCONUT ROASTED SHRIMP RECIPE - (4.1/5)
Provided by cpauze
Number Of Ingredients 17
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.
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
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 SOUP
Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
- Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
- Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 2.5 mg, Fat 10.8 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 9.3 g, Sodium 757.2 mg, Sugar 4.6 g
CARROT-GINGER SOUP
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
CREAMY ROASTED CARROT GINGER SOUP
Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 /4 of recipe; about 1 1/2 cups, Calories 270 kcal, Sugar 11 g, Sodium 436 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25 g, Fiber 7 g, Protein 4 g, Cholesterol 41 mg
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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