Category: Coconut Milk

Coconut Curry Carrot Soup

2/2/2022

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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Coconut Curry Carrot Soup

Curried Carrot Soup with Coconut Milk

Blueberry Coconut Lassi

Strawberry Coconut Soup - No Cook, No Dairy

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