CARROT SALSA RECIPES
CARROT SOUP RECIPES | BBC GOOD FOOD
Use up fresh veg in our easy carrot soup recipes for filling and nutritious lunches. Our classic flavour combinations are packed with goodness.
Provided by Good Food team
Number Of Ingredients 1
CURRIED CARROT AND COCONUT SOUP RECIPE - NYT COOKING
There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.
Provided by Mark Bittman
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http//schema.org, Calories 560, UnsaturatedFatContent 9 grams, CarbohydrateContent 35 grams, FatContent 45 grams, FiberContent 7 grams, ProteinContent 11 grams, SaturatedFatContent 33 grams, SodiumContent 1394 milligrams, SugarContent 13 grams, TransFatContent 1 gram
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CURRIED CARROT AND COCONUT SOUP RECIPE - NYT COOKING
There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 560 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 560 per serving
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