When soup is at room temperature, transfer it in small batches to a blender and process until smooth and creamy. Cooking advice that works. Since I already have the mortar & pestle out to grind the coriander I make own spice blend to use instead of the curry powder, so it’s infinitely customizable. What an elegant and simple soup!

Required fields are marked *, Rate this recipe Stir in broth, coconut milk, and 2 Tbsp. To reheat, thaw and add it to a pot, heating it over medium-high heat. If you're not vegetarian of vegan I wouldn't pass on the fish sauce. ; Add the ginger, carrot and spices, stir … If not, wait until the soup cools slightly, … https://www.yummly.com/recipes/carrot-and-ginger-soup-with-coconut-milk Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine. https://www.bonappetit.com/recipe/spiced-coconut-carrot-soup

Heat oil in a small pot over medium-high. You can generally find them in the bulk section of a grocery store, or with other salad toppings like candied nuts, Craisins®, etc. I ended up adding a few extra carrots, to make it more nutritious, plus some extra stock to even out the thickness/cut some of the creaminess. I love hearing from you when you've made one of my recipes! Thanks so much for the review and rating Mikayla . Used Trader Joe's srirarcha as the chili sauce.

Instructions. I love all of these creamy soups, from the Tomato Bisque that's perfect for a chilli day, to the Cucumber Soup that will cool you down on a hot summer day. I cut down on the chili sauce a little and it was great for me.

This is an excellent soup.

A lime's worth of juice, quite a bit of ginger, (as suggested by others) and a squirt or two of fish sauce took it from good to great. Simply plug in, place the wand directly into the soup pot, and then just press the button and whirl away! (It is also soy-free for those with a soy allergy or avoiding any soy products.) Carrot Soup calls for 3 and 1/2 cups (490g) of coarsely chopped carrots. Don't like the taste of coconut milk or don't have it? Really unusual for a carrot soup.

This creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk. Used light coconut milk, and squeezed a bit of lime juice on before serving. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper. 1. To add a subtle depth to the soup, include a bit of minced garlic or roast the garlic first, for more of a sweet, nutty taste. ), Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan), High-Protein Barley Vegetable Soup With Lentils, 15 Vegetarian Soup Recipes That'll Take the Chill Off, Vegan Mashed Sweet Potatoes With Coconut Milk, Vegan Ginger Carrot Soup Recipe (Gluten-free). Simmer for 20 to 25 minutes, until carrots are soft. I stuck to the recipe this time, but next time I may try adding a little sriracha...my husband and I both agreed that it needed a little more flavor. Your email address will not be published.

Don't like the taste of coconut milk … Have a yen for soup....take out that PC and you'll be eating in a flash! Let soup cool slightly, then purée in a blender until smooth. I had carrots needed to be cooked and some leftover coconut milk. Facebook, It will last a week in the refrigerator, with its taste and texture intact.

Absolutely delicious! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers.

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. SO good — just the right amount of heat, texture, and flavor, and so pretty in the presentation without too much effort. 5 secrets to easy, fast and delicious dinners. This recipe was fantastic! This creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes. Season with salt, if needed. I loved it! It was also incredibly simple.

I'm a big believer that food need not be complicated to be delicious and this recipe proves this, it tastes better than it should for how little effort it takes! Would 100% make this again. I’ve made this soup both ways (unpeeled and peeled carrots) and can’t say there was any noticeable difference. I added some ginger to the recipe and allowed it to simmer on low for awhile to bring out more flavor. House smelled great too. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food. Search my 1,000+ recipes to find exactly what you’re looking for.

Perfect for lunch on a chilly day. And just FYI, the peels contain concentrated amounts of vitamin C and B3. Excellent flavors, and great way to use up baby carrots.

Melt butter in a large saucepan over medium-high heat. Making vegetable soups with a smooth consistency is a great way to get reluctant vegetable eaters to enjoy their veggies. To revisit this article, select My⁠ ⁠Account, then View saved stories. Making Carrot Soup from scratch is a very easy process. This soup makes a great appetizer to a similarly Asian inspired main dish, or you could serve it with a salad to add some fresh crunch. I'm sure it's very different with the heat from the chilies, but it's still very yummy without it. Remove soup from heat, add the coconut milk … Who knew carrot soup could be so good. This version has somewhat of a tropical twist with the addition of coconut milk, making it not only a delicious and nutritious soup but also a vegan one since there is no dairy. This is the best carrot soup I've ever tasted. An extra boost of vegetables and flavor from a chopped sweet potato adds an extra dimension of flavor to this soup! This was a wonderful spin. This was a decent little soup.

Home » Gluten Free » Creamy Coconut Carrot & Ginger Soup.

I used my immersion blender which was quick and easy. I love food and I think of it on a basic level of providing strength & nourishment. The flavour is wonderful.

Restaurant recommendations you trust. With nothing but carrots, coconut milk, and spices, this recipe is vegetarian, vegan, and also gluten-free. This field is for validation purposes and should be left unchanged. While an immersion blender can be used, I highly recommend a high powered blender for the ultimate smooth and creamy carrot soup! We love Carrot Soup paired with a crunchy and hearty salad like this Brussels Sprouts Salad or this Kale Salad Recipe. For example, add some curry instead of cinnamon or add some french herbs like thyme and rosemary and take it somewhere else (especially when you substitute the oil for something like walnut or olive oil). I love carrot soup and have made many variations. Finely grind coriander seeds in spice mill or with mortar and pestle; set aside. Here you'll find my family's favorite recipes my two little boys and I have created together. Perfect time to whip together a quick side dish like this Kale Avocado Salad! Keywords: Carrot Soup, Dairy Free, Gluten Free, Vegan, Vegetarian, Paleo, Whole 30, Ayurvedic, Your email address will not be published. I also added cubes of tofu I had baked and sauteed to give it more heft as a main course soup. Add garlic and cook 1-2 minutes or until fragrant.

This soup is AMAZING. If you find yourself cooking this often, it may be worth purchasing an immersion blender.

When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. If you have an immersion blender, purée the soup in the pot. They add wonderful flavor without being overwhelming.