Best 9 Coconut Ginger Carrots Recipes

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Coconut Ginger Carrots is a healthy and flavorful side dish that can be served with a variety of main courses. The combination of coconut, ginger, and carrots creates a unique and satisfying dish that is sure to please everyone at the table. This recipe is easy to make and can be tailored to your own personal taste. Whether you like your carrots tender or slightly crunchy, this recipe will help you achieve the perfect texture. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and nutritious side dish.

Here are our top 9 tried and tested recipes!

COCONUT GINGER CARROT SOUP



Coconut Ginger Carrot Soup image

This spiced coconut ginger carrot soup is ready in 30 minutes, full of flavour and so easy to make.

Provided by Deryn Macey

Categories     Soup

Time 35m

Yield 4

Number Of Ingredients 10

2 tsp olive oil or water
1 medium white onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
5 cups peeled and chopped carrots (approx. 7 large carrots)
3 cups vegetable stock
1 cup canned full-fat coconut milk
salt and pepper, as needed

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.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 232 calories, Fat 15 g, Carbohydrate 25 g, Fiber 6 g, Protein 4 g

COCONUT-GINGER ROASTED CARROTS



Coconut-Ginger Roasted Carrots image

A healthy, paleo roasted carrot mash that will warm you up on the coldest of winter days. The addition of pumpkin and cinnamon will make you feel like it's Thanksgiving any day!

Provided by Dana

Time 50m

Yield 6-8 servings

Number Of Ingredients 9

2 lbs baby carrots
¼c coconut oil, divided
1 tsp Penzey's Trinidad Seasoning (sub ¼ tsp each: salt, ginger, garlic, and cloves)
½ cup canned pumpkin
1 Tbsp fresh minced ginger
1 tsp cinnamon
½c coconut milk (light or regular)
¼ tsp sea salt, plus more to taste
shredded coconut or coconut butter, for serving

Steps:

  • Preheat the oven to 400 F.
  • Toss the carrots with 2 Tbsp coconut oil and 1 tsp Trinidad seasoning (or substitute spices). Spread evenly on a large baking sheet lined with parchment paper or a silpat (silicone baking sheet)
  • Once the oven is ready, pop the carrots in and roast them for about 30-40 minutes (until soft and slightly browned).
  • When the carrots are ready, take them out and add them to the food processor and pulse a few times.
  • Add the pumpkin, coconut milk, ginger, cinnamon, coconut oil, and sea salt. Adjust to taste.
  • Serve with shredded coconut or coconut butter on top. For breakfast leftovers, serve with ½ sliced banana on top!

FRESH GINGER CARROT SALAD



Fresh Ginger Carrot Salad image

I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! -Lauri Cherian, Scott Depot, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 cans (8 ounces each ) unsweetened crushed pineapple, undrained
3-1/2 cups shredded carrots
1 cup raisins
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts
1-1/2 cups fat-free plain yogurt
2 teaspoons minced fresh gingerroot

Steps:

  • Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 291 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 6g protein.

CREAMY CHIA COCONUT GINGER-CARROT SOUP



Creamy Chia Coconut Ginger-Carrot Soup image

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Provided by Janie Hoffman

Categories     Soup/Stew     Kid-Friendly     Lunch     Coconut     Carrot     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield serves 4

Number Of Ingredients 11

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

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.

GINGER-GLAZED CARROTS



Ginger-Glazed Carrots image

The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.

Provided by stephljones

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

Steps:

  • Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g

GINGERED CARROTS



Gingered Carrots image

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT



Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut image

The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.

Provided by Anonymous

Time 1h25m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
salt and ground black pepper to taste
3 large carrots, peeled and chopped
4 cloves garlic, smashed
4 cups vegetable broth
¼ cup Italian parsley, chopped
2 tablespoons grated fresh ginger
3 sprigs fresh thyme
2 sprigs fresh sage, leaves finely chopped
½ cup coconut cream
¼ cup coconut milk
½ cup pesto
2 tablespoons maple syrup
1 cup sour cream

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
  • Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
  • Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
  • Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
  • Ladle into serving bowls and add a dollop of sour cream to each bowl.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 47.3 g, Cholesterol 35.3 mg, Fat 42 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 19.7 g, Sodium 785.4 mg, Sugar 28.3 g

CARROT GINGER COCONUT SOUP



Carrot Ginger Coconut Soup image

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

2 (16 ounce) bags baby carrots
2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
2 tablespoons butter or 2 tablespoons olive oil
1/2 large onion, finely chopped
2 shallots, finely chopped
1 -2 cloves smashed and chopped garlic
2 teaspoons tomato paste
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper

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

COCONUT-GINGER CARROTS



Coconut-Ginger Carrots image

From Mollie Katzen's "The Vegetable Dishes I Can't Live Without." My husband gave me this book for Christmas, and this was the recipe that immediately caught my eye. Finally got the chance to make it, and it was as good as it sounds! I'm giving the recipe exactly as it appeared in the book, but noting my changes/experience in parentheses.

Provided by KLHquilts

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil (extra virgin)
1 1/2 cups onions, minced
1 tablespoon gingerroot, minced (use a tablespoon!)
2 teaspoons garlic (minced or crushed)
1/2 teaspoon salt
2 lbs carrots, cut into 1/4-inch rounds
2 tablespoons lemon juice (fresh, or use fresh lime juice)
1/2 cup crystallized ginger, minced (Katzen says it's optional but USE IT!!! It makes a huge difference)
1/2 cup coconut, shredded and unsweetened

Steps:

  • Preheat oven to 375. Spray a baking pan with cooking spray and set aside.
  • Place a large skillet over medium heat. After a minute or so, add a tablespoon of olive oil and swirl to coat the pan.
  • Add the onion and ginger and saute for five minutes.
  • Stir in the garlic and 1/4 teaspoons salt, and saute for another five minutes.
  • Add the carrots and remaining 1/4 teaspoons salt, and stir until the carrots are coated with the onion mixture. Turn the heat down to medium-low and, cover the pan, and cook without stirring for another five minutes. (Katzen says five; I'd say ten, at least, unless you like really crunchy carrots.).
  • Add the lemon or lime juice and the crystallized ginger. Cover and cook without stirring for another five minutes.
  • Transfer carrot mixture to the prepared baking dish, cover tightly with foil, and bake for 15 to 20 minutes, or until the carrots are fork tender. (I cooked for 20 and ended up with very crunchy carrots -- I think next time I'll go for 30 minutes.).
  • Remove the dish from the oven, uncover, and sprinkle with the coconut. Return to the oven and cook, uncovered for another ten to fifteen minutes.

Tips:

  • Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or cracks. Smaller carrots tend to be sweeter and more tender than larger ones.
  • Don't overcook the carrots: Overcooked carrots will become mushy and lose their flavor. Aim to cook them until they are just tender-crisp, about 5-7 minutes.
  • Use fresh ginger: Fresh ginger has a more pungent flavor than ground ginger. If you don't have fresh ginger, you can use ¼ teaspoon of ground ginger instead.
  • Don't be afraid to experiment with other spices: In addition to ginger, you can also add other spices to this dish, such as cumin, coriander, or turmeric.
  • Serve immediately: Coconut ginger carrots are best served immediately after they are cooked. If you need to make them ahead of time, you can cook them and then reheat them gently before serving.

Conclusion:

Coconut ginger carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like them mild or spicy, sweet or savory, there is a coconut ginger carrot recipe out there for you. So next time you're looking for a quick and easy side dish, give coconut ginger carrots a try. You won't be disappointed!

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