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Creamy Coconut Ginger-Carrot Soup Recipe

Creamy Coconut Ginger-Carrot Soup Recipe

Creamy Coconut Ginger-Carrot Soup Recipe

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Yes, another soup!

I have been very particular with my eating habits as of late, but I absolutely refuse to give up the yummy soups I’ve been obsessed with lately, which is why I had to make this creamy carrot soup.

When fall hits, I find myself craving colour on my plate, so I have been going nuts in the produce department, picking up the most colourful foods so that I can create (or help the fiancé) create something that is both delicious and visually appealing. So pickup some delicious carrots and a few extra ingredients, make your carrot soup and then cuddle up on the couch, or in my case, the bed and sip away and just enjoy fall!

Note: I’ve been asked to share photos of the cooking process itself, but to be honest, the lighting in my kitchen is absolutely horrendous, so until I move or improve the lighting, I’ll just be sharing the after shots!

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Creamy Coconut Ginger-Carrot Soup

Ingredients:

  • 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
  • 10 large cilantro sprigs plus 5 small cilantro sprigs

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Ingredients:

  1. 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.
  2. 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.
  3. Transfer the pureed soup to a clean saucepan and place over low heat. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings and then finish off with ground black pepper.

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