Best Coconut Ginger Carrots Recipes

VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT

Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut image

The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.

Provided by Anonymous

Time 1h25m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
salt and ground black pepper to taste
3 large carrots, peeled and chopped
4 cloves garlic, smashed
4 cups vegetable broth
¼ cup Italian parsley, chopped
2 tablespoons grated fresh ginger
3 sprigs fresh thyme
2 sprigs fresh sage, leaves finely chopped
½ cup coconut cream
¼ cup coconut milk
½ cup pesto
2 tablespoons maple syrup
1 cup sour cream

Steps:

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
Ladle into serving bowls and add a dollop of sour cream to each bowl.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 47.3 g, Cholesterol 35.3 mg, Fat 42 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 19.7 g, Sodium 785.4 mg, Sugar 28.3 g

COCONUT-GINGER CARROTS

Coconut-Ginger Carrots image

From Mollie Katzen's "The Vegetable Dishes I Can't Live Without." My husband gave me this book for Christmas, and this was the recipe that immediately caught my eye. Finally got the chance to make it, and it was as good as it sounds! I'm giving the recipe exactly as it appeared in the book, but noting my changes/experience in parentheses.

Provided by KLHquilts

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil (extra virgin)
1 1/2 cups onions, minced
1 tablespoon gingerroot, minced (use a tablespoon!)
2 teaspoons garlic (minced or crushed)
1/2 teaspoon salt
2 lbs carrots, cut into 1/4-inch rounds
2 tablespoons lemon juice (fresh, or use fresh lime juice)
1/2 cup crystallized ginger, minced (Katzen says it's optional but USE IT!!! It makes a huge difference)
1/2 cup coconut, shredded and unsweetened

Steps:

Preheat oven to 375. Spray a baking pan with cooking spray and set aside.
Place a large skillet over medium heat. After a minute or so, add a tablespoon of olive oil and swirl to coat the pan.
Add the onion and ginger and saute for five minutes.
Stir in the garlic and 1/4 teaspoons salt, and saute for another five minutes.
Add the carrots and remaining 1/4 teaspoons salt, and stir until the carrots are coated with the onion mixture. Turn the heat down to medium-low and, cover the pan, and cook without stirring for another five minutes. (Katzen says five; I'd say ten, at least, unless you like really crunchy carrots.).
Add the lemon or lime juice and the crystallized ginger. Cover and cook without stirring for another five minutes.
Transfer carrot mixture to the prepared baking dish, cover tightly with foil, and bake for 15 to 20 minutes, or until the carrots are fork tender. (I cooked for 20 and ended up with very crunchy carrots -- I think next time I'll go for 30 minutes.).
Remove the dish from the oven, uncover, and sprinkle with the coconut. Return to the oven and cook, uncovered for another ten to fifteen minutes.