Recipe Box, Carrot Soup with Coconut Cream

How is your imagination?

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Okay, now Picture a mug of Carrot Soup set on a brightly decorated spring table with a perfect dollup of coconut cream perched on top…

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Got it?  Great!!  Because that’s what I had planned for you today…sniffle…

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Now, the soup itself tasted really good….warm and creamy carrot goodness…

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Can you see it?  That perfectly place dollup of coconut cream perched on top of the soup?

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Hurry, it’s sinking fast!   😳

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Did you know that if you put coconut milk in the refrigerator it solidifies?

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It turns into a lovely white coconut cream!  Magic!

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I thought, “How brilliant!” I will just plop a perfect little scoop on top of the carrot soup for added flavor and a beautiful garnish!

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It pretty much sank like a stone…  😯

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BUT! The soup was good, and healthy, and easy, and it is so much FUN to open that can of coconut milk and find that lovely cream…

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I decided to share this with you anyway!

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Even though my photos suck  aren’t very good… sniffle… 😥

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BUT, I know you have a vibrant imagination and can picture how fabulous this all is

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It’s so easy to make

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Even your little bunnies will love it

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You can tell them the coconut cream is ice cream!

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It helps to have a lot of cute little props around for distraction when your perfect dollup of coconut cream sinks like a stone in your supposed to be fabulous Carrot Soup…^^’

I adapted this recipe from the Food Network’s Ree Drummond, the Pioneer Woman

Carrot Soup with Coconut Cream

  • Servings: 4
  • Difficulty: easy
  • Print

8-10 large carrots

1 1/2 cups chicken broth

1 1/2 cups half and half

2 cloves garlic, minced

salt and pepper

fresh nutmeg to taste

1/2-1 tsp ginger paste [in the produce section with the herbs]

zest of 1 lemon

juice of 1/2 lemon

1 can coconut milk, refrigerated several hours or overnight*

Peel carrots and cut into 1/2″ pieces.  Place carrots, garlic, lemon zest and broth in a sauce pan and simmer 20 minutes until carrots are tender.  Puree carrots with an immersion blender until smooth.  Add cream, lemon juice and seasonings, grating fresh nutmeg into soup.  Heat.  Taste and adjust seasonings.  Serve with a dollop of coconut cream*

* you can use a scoop of coconut cream straight from the refrigerated can.  The top of the can will be solidified coconut milk and coconut water will be in the bottom of can

OR

COCONUT WHIPPED CREAM

1/2 cup heavy cream

1/3 cup liquid coconut milk

pinch of salt

Beat cold cream and salt until foamy.  Add coconut milk and beat until soft peaks form. Makes 1 1/2 cups

Drop back by next week and have some Carrot Soup  and Cucumber Salad  for lunch in the Carrot Patch~

Thanks so much for your visit!

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I will be joining these fabulous parties and blogs:

Will Cook for Smiles

Seasonal Sunday

It’s Overflowing

Uncommon Designs

Between Naps on the Porch

Memories by the Mile

Four Seasons Blog Hop

Miz Helen’s Country Cottage

Love Bakes Good Cakes

Foodie Friday

Comments
9 Responses to “Recipe Box, Carrot Soup with Coconut Cream”
  1. Happier Than A Pig In Mud says:

    Don’t cha hate it when things like that happen! Stupid coconut cream:@) I’m sure the soup was amazing and never heard of ginger paste before, sounds flavorful!

  2. Hey, it still looks great like it is!

  3. lulu says:

    I’ve had a dollop of whatever go straight to the bottom, but who cares? The taste is still there, and you get E for effort.

  4. Jenna, Yes….the move to Texas is taking just a little longer than I had anticipated. Your carrot mug is beyond adorable…this is my accent color in the new home…crazy huh?!

  5. Adri says:

    This sounds wonderful. I adore Carrot Soup, but for me the coconut milk is a new twist. Great idea!

  6. Mary says:

    Jenna, I love the tip for refrigerating coconut milk to make cream, sinking stone or not! The recipe sounds like a keeper and I love your adorable carrot bowls and mugs 🙂

  7. fromthegardentable says:

    This looks delicious, can’t wait to try it! Thanks for posting at Full plate Thursdays!

  8. Miz Helen says:

    We would just love the flavor of your awesome Carrot Soup with Coconut Cream. Your carrot serving dishes are just adorable and add so much to your post. Hope you have a very special weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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