Category: Coconut Milk

Curried Carrot Soup with Coconut Milk

11/4/2020

Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces
8 to 10 cups chicken or vegetable broth
1 teaspoon 5 spice powder
1 teaspoon curry powder
2 tablespoons minced ginger
2 – 2½ cups unsweetened coconut milk
½ teaspoon sea salt
½ cup shredded cilantro, plus 16 whole leaves

Place carrots, broth and spices in a large soup pot. Bring to a boil and immediately reduce to a simmer.
Stirring occasionally, continue to simmer for 30 to 40 minutes, until the carrots can be pierced easily with a toothpick.
Remove the pot from the heat and let cool down.
Transfer in batches to a blender or food processor and process until smoothly puréed. Transfer each pureed batch to a large bowl.
When all batches are processed, return the puréed soup to the soup pot.
Gently return the soup to a low simmer.
Add the coconut milk, salt and the shredded cilantro and mix well.
Ladle into serving bowls and garnish with whole cilantro leaves.

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Blueberry Coconut Lassi

8/2/2018

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Serves 2

1 cup blueberries, washed and picked over, plus 2 tablespoons
1 cup plain Greek yogurt, plus 1 tablespoon
¼ cup lite coconut milk
1½ teaspoons honey
½ teaspoon vanilla extract
½ teaspoon sugar

Place 1 cup blueberries, 1 cup plain Greek yogurt, coconut milk, honey, vanilla and sugar in a blender and mix until smooth.
Pour into serving glasses.
Top each with ½ tablespoon of remaining yogurt and sprinkle with a tablespoon of whole berries.

NOTE: Regular milk can be substituted for the coconut milk.

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Strawberry Coconut Soup - No Cook, No Dairy

7/3/2017

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Serves 4

2 cups Strawberries
1 cup Orange Juice*
1 cup Coconut Milk
1 teaspoon good vanilla extract
5 Mint leaves

Directions

*If you are squeezing fresh oranges, you may want to use ½ cup orange juice. Fresh has a much stronger flavor than pre-squeezed juice (even if it is 100% not from concentrate without pulp – which is what we used). Add a little more coconut milk or water if you need it to be a thinner consistency if you are fresh-squeezing the oranges.
First, hull the strawberries, discarding the leafy tops. Then roughly chop them and add them to a blender. Add the orange juice, coconut milk, vanilla and mint leaves to the strawberries. Puree until smooth, then serve chilled. Garnish with strawberries or a few sprigs of minced mint leaves.

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Curried Carrot Soup with Coconut Milk

Blueberry Coconut Lassi

Strawberry Coconut Soup - No Cook, No Dairy

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