carrot- coconut soup
(1 rating)
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I made this soup a couple years ago and was really impressed how easy and inexpensive it was! It has a slight heat to it, and is great on a chilly night or when you get that scratch in the back of your throat from a cold. One of the best parts is that it's so good and doesn't have a bit of dairy in it. It is also easily vegetarian if you switch to veg. stock. Oddly enough if you have some extra mac n cheese, throw some of the soup on top and pop it in the microwave... it's surprisingly delicious! Please enjoy!
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For carrot- coconut soup
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2 lbcarrots, chopped
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1 qtchicken stock
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2small chiles, dried
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1 tspground ginger
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2 dashgarlic powder
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1 cancoconut milk, unsweetened
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3 1/2 - 4 tspsalt
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1 tsppepper
How To Make carrot- coconut soup
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1Wash your carrots, but don't bother peeling them(just cut off the ends). Then slice your carrots into 1 inch coins and place into a medium sized pot.
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2Pour the chicken stock into the pot (it should just barely cover the carrots)
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3Add the chiles, (or 1 T red pepper flakes if you don't have them)the ground ginger, and the garlic powder. Cover and bring to a simmer
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4After 30 minutes check the carrots with a fork, it should go in without resistance, if not check in 5 more minutes.
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5Once carrots are tender, use a stick blender or a regular blender to puree the mixture until smooth. Then add the coconut milk, salt and pepper and blend once more. Make sure to taste it at this point to see if you need to add any more salt or pepper.
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6If you dare, you can also try adding a T of curry for an even more exotic flavor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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