Category: Coconut Milk

Creamy Carrot Soup

10/30/2024

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Ingredients

4 cups peeled (or not, your preference) and chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream or coconut milk

Directions

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
Remove pot from heat; carefully puree soup with an immersion blender until smooth.
Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
Serve.

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Carrot Butternut Squash Soup

1/17/2024

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Ingredients

1 tbsp olive oil
1 medium white onion, chopped
2-3 large celery ribs, chopped
2 large garlic cloves, minced
1 pound carrots, sliced into 1/2-inch coins
1 pound butternut squash, peeled and cubed
1 bay leaf
¼ tsp cayenne pepper, adjust for desired heat
1 tsp paprika
Salt and black pepper, to taste
5 cups vegetable broth
⅔ - 1 cup coconut milk, light or whole

Instructions

In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
Remove the bay leaf.
Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.

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Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 heaping teaspoon sea salt
Freshly groun black pepper
3 medium sweet potatoes (1½ pounds), peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish
Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and blend the soup until smooth with an immersion blender or free standing blender. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and top with a swirl of coconut milk.

NotesThis soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.

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Creamy Non-Dairy Onion Soup

1/4/2023

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INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, minced
5-6 medium sweet or yellow onions, peeled and sliced
1.5 cups russet potato, peel and dice into small evenly sized pieces
16.9 ounce chicken broth
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cracked black pepper, to taste
2-3 tablespoons coconut milk (optional)
2 tablespoons chives, chopped small

PREPARATION

Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
Add the coconut milk (if using) and stir until it is well combined.
Top chopped fresh chives and serve immediately!

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Coconut Curry Carrot Soup

2/2/2022

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Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup

Preparation

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
Serve warm.

Makes 6 servings
Serving size: about 1 1/2 cups

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Curried Carrot Soup with Coconut Milk

11/4/2020

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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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Creamy Carrot Soup

Carrot Butternut Squash Soup

Creamy Sweet Potato Soup

Creamy Non-Dairy Onion Soup

Coconut Curry Carrot Soup

Curried Carrot Soup with Coconut Milk

Blueberry Coconut Lassi

Strawberry Coconut Soup - No Cook, No Dairy

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