Best 2 Curried Carrot And Coconut Soup Recipes

Prepare to embark on a culinary adventure with our comprehensive guide to creating the ultimate Curried Carrot and Coconut Soup. This delectable soup combines the sweetness of carrots, the creamy richness of coconut milk, and the warmth of aromatic curry spices. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through the process, providing expert tips and tricks to ensure a flavorful and satisfying soup that will tantalize your taste buds. Get ready to transform simple ingredients into a culinary masterpiece that will warm your soul and delight your palate.

Here are our top 2 tried and tested 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:

For a creamier soup, use full-fat coconut milk. If you prefer a lighter soup, use light coconut milk or a blend of coconut milk and vegetable broth.
If you don't have curry paste, you can make your own by blending together cumin, coriander, turmeric, ginger, and garlic.
To make the soup ahead of time, cook the carrots and coconut milk according to the recipe. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
To freeze the soup, let it cool completely, then transfer it to a freezer-safe container. Freeze the soup for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours.
Serve the soup with your favorite toppings, such as cilantro, lime wedges, or roasted peanuts.

Conclusion:

This Curried Carrot and Coconut Soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The soup is packed with flavor and is sure to be a hit with your family and friends.