Recipe Box, Carrot Soup with Coconut Cream
How is your imagination?
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…
Got it? Great!! Because that’s what I had planned for you today…sniffle…
Now, the soup itself tasted really good….warm and creamy carrot goodness…
Can you see it? That perfectly place dollup of coconut cream perched on top of the soup?
Hurry, it’s sinking fast! 😳
Did you know that if you put coconut milk in the refrigerator it solidifies?
It turns into a lovely white coconut cream! Magic!
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!
It pretty much sank like a stone… 😯
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…
I decided to share this with you anyway!
Even though my photos suck aren’t very good… sniffle… 😥
BUT, I know you have a vibrant imagination and can picture how fabulous this all is
It’s so easy to make
Even your little bunnies will love it
You can tell them the coconut cream is ice cream!
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
Ingredients
- 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*
Instructions
- 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
Notes
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!
________________________________________
I will be joining these fabulous parties and blogs:
Comments
10 Responses to “Recipe Box, Carrot Soup with Coconut Cream”Trackbacks
Check out what others are saying...-
[…] Carrot Soup with Coconut Cream […]
RSS - Posts
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!
Hey, it still looks great like it is!
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.
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?!
This sounds wonderful. I adore Carrot Soup, but for me the coconut milk is a new twist. Great idea!
Thanks so much Adri!
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 🙂
This looks delicious, can’t wait to try it! Thanks for posting at Full plate Thursdays!
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