Carrot and Coconut Milk Soup
Carrot Soup can be done in so many ways, this recipe is so simple and yet so delicious. While it is cooking your house will smell so good and you will love the richness of this soup recipe. I created this recipe with ingredients I had on hand but will make it over and over again, it is Delicious!
Carrot Soup can be done in so many ways, this recipe is so simple and yet so delicious. While it is cooking your house will smell so good and you will love the richness of this soup recipe. I created this recipe with ingredients I had on hand but will make it over and over again, it is Delicious!
- Carbohydrate 12.415471156 g
- Cholesterol 0 mg
- Fat 0.311034768 g
- Fiber 3.62873889820294 g
- Protein 1.205259726 g
- Saturated Fat 0.0479511934 g
- Serving Size 1 1 Recipe (299g)
- Sodium 96.1939243771528 mg
- Sugar 8.78673225779706 g
- Trans Fat 0.0933104304 g
- Calories 53 calories
Step-by-step
- Wash and scrub carrots and apples.
- Chop without peeling.
- Place in soup pot and cover with water.
- Add ginger, salt and pepper.
- Cook until carrots and apple are tender, 25-30 min.
- Turn off the stove, add coconut milk , red pepper sauce and let cool.
- Once cooled using hand blender, puree and serve.
- This soup is simple, healthy, rich and delicious
Swapping water for vegetable stock alters the final depth completely, shifting a clean vegetable flavor into a deeply savory profile. Carrots contain natural sugars like sucrose, glucose, and fructose, which caramelize slightly when simmered, while apples contribute malic acid that cuts through the sweetness. Balancing this acidity against the earthy spice of ground ginger requires precise seasoning adjustments before pureeing.
- Chop carrots and apples into uniform one-inch cubes to ensure they soften evenly within the 25 to 30 minute boiling window.
- Test doneness by pressing a piece against the side of the pot with a wooden spoon; it should yield instantly with zero resistance.
- Let the mixture cool below 140 degrees Fahrenheit before inserting an immersion blender to prevent hot liquid from splattering dangerously.
- Store leftovers in a sealed glass container for up to four days, noting that the coconut fats solidify when chilled and require gentle reheating on low heat.
Pureeing raw-peeled produce without removing skins retains maximum fiber, yet unpeeled carrots demand a high-powered immersion blender running for at least 60 seconds to eliminate graininess. Blending warm soup rather than boiling liquid protects motor seals and prevents steam pressure from blowing off appliance lids.
