When soup is at room temperature, transfer it in small batches to a blender and process until smooth and creamy. this was sensational!. Required fields are marked *. Serve it in a bowl and drizzle a touch of toasted sesame oil over it and top with chopped cilantro. Note: Carrot Ginger Soup … It will last a week in the refrigerator, with its taste and texture intact. ; Add the ginger, carrot and spices, stir … Ad Choices, tablespoons virgin coconut or extra-virgin olive oil, pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced, red chiles, such as Fresno or cayenne, seeded, chopped, 1-inch piece ginger, peeled, finely grated, Crushed red pepper flakes, toasted sesame seeds, sliced scallions, and/or cilantro leaves (for serving), Photo by Alex Lau, Styling by Chris Morocco.
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To revisit this article, select My Account, then View saved stories. A creamy vegetable soup is always satisfying and an easy way to get your serving of veggies for the day. WOW! Dinner, Main Course, Side Dish, Soup, Vegetarian.
Used light coconut milk, and squeezed a bit of lime juice on before serving. An extra boost of vegetables and flavor from a chopped sweet potato adds an extra dimension of flavor to this soup!
I agree with the suggestion of adding some minced ginger next time. This is a smooth & delicious soup for all those hearty carrots just hanging out in your refrigerator. It can also be a great way to start a special fall-themed meal, and if you ladle into hollowed out mini pumpkins, it makes an impressive presentation.
Perfect for lunch on a chilly day. To revisit this article, visit My Profile, then View saved stories. The coconut and chili sauce give it a unique and fresh flavor. Season with salt, if needed.
This is a smooth & delicious soup for all those hearty carrots just hanging out in your refrigerator. Filling, rich, satisfying. This would be perfect as first course for entertaining. Delish. I usually double the batch and freeze the extra.
Used Trader Joe's srirarcha as the chili sauce.
This is delicious and easy to make.
Some days I prefer the richness of cream over the more powerful taste of coconut milk. If you’d like to peel the carrots, go right ahead. Highly recommend!
Delicious. If I'm just making this for myself I will probably use lighter coconut milk (as others have suggested), and possibly cut down on the butter.
ingredient info:: Thai-style chili sauce is available at Asian markets and in the Asian foods section of … The coconut milk adds a velvety texture but the flavor stays in the background. Absolutely delicious! This creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk. Creamy, sweet, and savory with a perfect spicy kick at the end. 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. House smelled great too.
Absolutely delicious. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes. Restaurant recommendations you trust. It was a good way to use the baby carrots in my fridge. We love Carrot Soup …
If you find yourself cooking this often, it may be worth purchasing an immersion blender. If you're not vegetarian of vegan I wouldn't pass on the fish sauce. While I love carrots a ridiculous amount — in savory or sweet applications (this carrot cake is my favorite), I wasn’t sure how exciting a carrot soup could be. Don't like the taste of coconut milk …
Bring a pot to medium high heat and add onions.
I first tried to use my immersion blender, but wanted it smoother so I did blend in my Vitamix and thinned with water after as suggested.
If you have an immersion blender, purée the soup in the pot.
What an elegant and simple soup!
I followed the recipe pretty closely except that I used more carrots because I had so darned many from my CSA box. 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! This was perfect nice enough for guests. Excellent flavors, and great way to use up baby carrots.
Season generously with sea salt, to taste. Top with carrot-herb salad just before serving. And just FYI, the peels contain concentrated amounts of vitamin C and B3.
Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk!
I used my immersion blender which was quick and easy. You are here: Crunchy roasted pepitas (pumpkin seeds) are my favorite garnish for this soup. Instructions. This is anywhere from 9-11 large carrots, so you’ll probably want to err on the side of having additional carrots rather than less.
Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. This time I sauted the onions and carrots in coconut oil instead of butter or oil. We love Carrot Soup paired with a crunchy and hearty salad like this Brussels Sprouts Salad or this Kale Salad Recipe.
Ok...made this soup again, 2x in one week!
I tried stirring in some red curry paste and that did not seem to help either. I added some plain full fat greek yogurt which we though rounded out the flavor and the texture as well. Delicious!! Add fish sauce, if using.
In this soup recipe, we bring everything to a boil and then reduce the heat to simmer the carrots until softened. I will make it again. 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 have to say, I omitted the Thai chili because I didn't have any.
Serve hot or chill until cold. I can’t wait to make this for a dinner party.
No cream mixture or heavy cream in this soup! Add sea salt to taste.
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.
Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Subscribe to my newsletter and follow along on
The coconut balances out the heat. If you opt to buy them, make sure they’re roasted and salted (not raw). Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! This is a smooth & delicious soup for all those hearty carrots just hanging out in your refrigerator. Keywords: Carrot Soup, Dairy Free, Gluten Free, Vegan, Vegetarian, Paleo, Whole 30, Ayurvedic, Your email address will not be published. Subbed chick stock for veg stock and it turned out great! in my PC (pressure cooker). ★☆
Thanks so much for the review and rating Mikayla . ★☆ DO AHEAD: Soup can be made 3 days ahead.
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. I found this just about fed three people as a main, would definitely double it in the future for four. 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 first time the only change was that I used a Garlic Chili Paste because that was what I had.
Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes.
Beautiful first course. Filling, rich, satisfying.
Melt butter in a large saucepan over medium-high heat. ★☆
This is so delicious, I don't change a thing! But after my sister described one from a restaurant she’d visited a while back, I’ve been determined to re-create it the minute the weather cooled down a bit. Excellent soup, company worthy. This time for an art reception at my local library....soup shots. Bring to a boil, reduce heat and simmer covered for ~ 20 minutes or until carrots are tender.