Best Cold Curried Carrot And Coconut Milk Soup Recipes

CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup 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

Categories dinner, lunch, quick, weeknight

Time 30m

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, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

COLD CURRIED CARROT AND COCONUT MILK SOUP

Cold Curried Carrot and Coconut Milk Soup image

Categories Soup/Stew Blender Ginger Onion Coconut Curry Carrot Summer Chill Gourmet

Yield Makes about 6 1/2 cups

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons unsalted butter
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
2 1/2 cups low-salt chicken broth
1 to 1 1/2 cups canned unsweetened coconut milk*
1 tablespoon fresh lime juice plus additional to taste
ice water for thinning soup
trimmed scallions for garnish
*available at Asian markets and some specialty foods shops.

Steps:

In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
Thin soup with ice water and season with additional lime juice and salt and pepper.
Garnish soup with trimmed scallions.