Really unusual for a carrot soup. (It is also soy-free for those with a soy allergy or avoiding any soy products.) They add wonderful flavor without being overwhelming. Add sea salt to taste. If I make it again, I will experiment with adding curry paste at the beginning, and maybe adding basil or other spices. When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Crunchy roasted pepitas (pumpkin seeds) are my favorite garnish for this soup. How to Make Mealtime Hassle Free! This one in going in the regular rotation. Delicious!! I will definitely make again and double it as it was a small recipe! I’m Beckie Hemmerling. Thanks. Excellent soup, company worthy. This is delicious and easy to make. The coconut milk gave it a substance you don't always get with carrot soup. I used my immersion blender which was quick and easy. I loved it! I love all of these creamy soups, from the Tomato Bisque that's perfect for a chilli day, to the Cucumber Soup that will cool you down on a hot summer day. I think you Gould make it a little healthier by cutting the butter in half and using light coconut without loosing much taste. I served it with a sprinkle of fresh chopped cilantro and a spritz of lime juice over the top to balance the sweet. An extra boost of vegetables and flavor from a chopped sweet potato adds an extra dimension of flavor to this soup! Some days I prefer the richness of cream over the more powerful taste of coconut milk. While an immersion blender can be used, I highly recommend a high powered blender for the ultimate smooth and creamy carrot soup! Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Gluten-Free Creamy Vegan Carrot Soup With Coconut. Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! This will help reduce steam pressure. No cream mixture or heavy cream in this soup! Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. I added a little white wine vinegar at the end for some zing since I didn’t have cilantro/lemon for a topping. Required fields are marked *. House smelled great too. I loved this recipe so much I was compelled to write a review. Don't like the taste of coconut milk or don't have it? I have to say, I omitted the Thai chili because I didn't have any. Season generously with sea salt, to taste. I really enjoyed this easy soup. You are here: I can’t wait to make this for a dinner party. To revisit this article, select My Account, then View saved stories. The flavour is wonderful. Carrots are typically known for their antioxidant properties (meaning they are linked to boosting the immune system helping to protect the body from sickness), but they’ve got loads of other benefits. The person I shared this with doesn't like chili so we ate it as is, but otherwise this was just as others have said: easy and delicious, just the way it's written. I am always looking for ways to make dishes healthier without compromising taste so the next time I tried light coconut milk and half the butter. 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. Then added more salt. Stir in broth, coconut milk, and 2 Tbsp. While it depends on the curry paste used, this is not a spicy soup at all. Just made a double batch of this soup for dinner and it was wonderful! Keywords: Carrot Soup, Dairy Free, Gluten Free, Vegan, Vegetarian, Paleo, Whole 30, Ayurvedic, Your email address will not be published. It was reminiscent of the tomato/rice soup my mom served us as kids. Agree that the serving size looks a little small, but I’ve made it work with some toasted sourdough to dip as a great desk lunch for a whole week. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. If you have leftover coconut milk, transfer it from the can to a plastic or glass storage container with a tight-fitting lid. See all the kitchen items I love & use regularly. leave me a comment below. 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. Don't like the taste of coconut milk or don't have it? Carrot Soup calls for 3 and 1/2 cups (490g) of coarsely chopped carrots. It was a good way to use the baby carrots in my fridge. Also put some of the carrot tops in the lemon-carrot slaw. Blend in some fresh parsley, cilantro, or Thai basil to complement the flavors nicely. Have a yen for soup....take out that PC and you'll be eating in a flash! The carrot flavor is present but not overpowering, the coconut milk adds a delightful creaminess. Delicious - though next time I'm trying the siracha, tamarind, lime juice concoction another reviewer suggested. I'm sure it's very different with the heat from the chilies, but it's still very yummy without it. Substitute heavy whipping cream. i used vegetable broth instead of chicken stock. I’ve made this soup both ways (unpeeled and peeled carrots) and can’t say there was any noticeable difference. Divide soup among bowls. WOW! Melt butter in a large saucepan over medium-high heat. Filling, rich, satisfying. If you’d like to peel the carrots, go right ahead. All rights reserved. I added more chili sauce to make it spicier but it just made it sweeter. Tag me on Instagram at @ChelseasMessyApron or Naturally vegetarian, naturally gluten free, and easy to make vegan. This soup makes a great appetizer to a similarly Asian inspired main dish, or you could serve it with a salad to add some fresh crunch. To reheat, thaw and add it to a pot, heating it over medium-high heat. I would add a little more chili sauce next time to up the flavor, but it was great with the specified amount, too. Delicious and easy. I only had one onion so I added four cloves of garlic as a substitute for another onion (for a double batch). A delicious creamy carrot soup that gets its creaminess and extra flavor from the coconut milk. I feel like the flavors were so good considering how easy and how few ingredients there were! Excellent flavors, and great way to use up baby carrots. Facebook, Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food. Creamy, sweet, and savory with a perfect spicy kick at the end. Perfect for lunch on a chilly day. Used light coconut milk, and squeezed a bit of lime juice on before serving. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes. Recipes you want to make. Save my name, email, and website in this browser for the next time I comment. Serve hot or chill until cold. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending. Add ginger and cook ~ 1 minutes or until fragrant. Note: Carrot Ginger Soup … How would you rate Spiced Coconut Carrot Soup? 1. 5 secrets to easy, fast and delicious dinners. We girls enjoyed it, but the men in the house were underwhelmed so I won't be making it again. We love Carrot Soup … © 2020 Condé Nast. The carrots will soften in about 15-20 minutes. Let soup cool slightly, then purée in a blender until smooth. It’s creamy, comforting, and best of all — it’s made with really great ingredients. Subbed chili flakes for the fresh chilis and plunked in a whole anchovy instead of fish sauce. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The serving size was on the small side, though. © 2020 Condé Nast. Welcome to my kitchen! Get easy-to-follow, delicious recipes delivered right to your inbox. Cooking advice that works. This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving. One of the things I love about this soup and most soups is that you can substitute the spices and make it a whole new soup. Making Carrot Soup from scratch is a very easy process. EASY MEAL SECRETS: Search my 1,000+ recipes to find exactly what you’re looking for. Clayburn Village Store & Tea Shop, Abbotsford, BC. I tried stirring in some red curry paste and that did not seem to help either. A creamy vegetable soup is always satisfying and an easy way to get your serving of veggies for the day. Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Since I already have the mortar & pestle out to grind the coriander I make own spice blend to use instead of the curry powder, so it’s infinitely customizable. We love Carrot Soup paired with a crunchy and hearty salad like this Brussels Sprouts Salad or this Kale Salad Recipe. Divide soup among bowls, drizzle with chili sauce, and top with cilantro. All rights reserved. Your email address will not be published. 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!