Best 3 Coconut And Carrot Soup Recipes

Coconut and carrot soup is a delicious and creamy soup that is packed with flavor. It is a great way to use up leftover coconut milk and carrots, and it can be made in just a few minutes. This soup is also a good source of vitamins and minerals, making it a healthy and satisfying meal.

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

COCONUT AND CARROT SOUP

Coconut and Carrot Soup image

This recipe was given to me by my neighbor who is one of my closest friends. The combination of the coconut milk, coconut oil, sweet potato and carrots is absolutely wonderful! Placing her recipe here for safekeeping.

Provided by DailyInspiration

Categories Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large brown onion, chopped
3 large carrots, chopped
1/2 medium sweet potato, peeled and chopped
3 cups vegetable stock (or chicken)
5 ounces coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 garlic cloves, finely chopped
1 inch piece fresh ginger, grated
salt and pepper
1 teaspoon organic coconut oil

Steps:

Saute onion and spices in coconut oil until softened. Add all remaining ingredients and gently simmer until all vegetables are soft. Blend the soup in batches in a blender. Serve hot.

Nutrition Facts : Calories 197.1, Fat 7.4, SaturatedFat 6.8, Sodium 61.8, Carbohydrate 32.4, Fiber 2.8, Sugar 23.9, Protein 1.8

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:

To make the soup creamier, use full-fat coconut milk.
If you don't have a blender, you can mash the carrots and coconut milk together with a potato masher.
To make the soup spicier, add a pinch of cayenne pepper or chili powder.
For a vegan version of the soup, use vegetable broth instead of chicken broth.
To save time, you can use pre-shredded carrots.
Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh cilantro.

Conclusion:

Coconut and carrot soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover carrots. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give coconut and carrot soup a try.

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