COCONUT CARROT BREAD RECIPES

Name: Curried Carrot and Coconut Soup
Total time: 30 min
Yield: 2 servings
Ingredients: 3 tablespoons butter; 1/2 medium onion, roughly chopped; 3/4 pound carrots, peeled and cut into 1/2-inch coins; 1 teaspoon peeled, grated fresh ginger; 1/2 teaspoon ground cumin, to taste; 1/2 teaspoon ground tumeric, to taste; 1/2 teaspoon ground coriander, to taste; Pinch of cayenne pepper; 2 cups chicken or vegetable stock; 1 cup unsweetened coconut milk; Juice from ½ lime; Salt and freshly ground pepper; Cilantro, if you have it

More about "coconut carrot bread recipes"

CURRIED CARROT AND COCONUT SOUP RECIPE - NYT COOKING

Curried Carrot and Coconut Soup Recipe - NYT Cooking image

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

Ingredients

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

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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