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Carrot and Ginger Soup with Coconut Milk Recipe
Feb 24, 2012 @ 6:50 PM
Posted by
Daily Value: 12%
Servings: 6
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 245Daily Value: 12%
Servings: 6
Gluten-Free, Wheat-Free
| Fat | 13g | 21% |
| Saturated | 3g | 15% |
| Carbs | 25g | 8% |
| Fiber | 5g | 18% |
| Sugars | 11g | 0% |
| Protein | 8g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 474mg | 20% |
| Calcium | 61mg | 6% |
| Magnesium | 34mg | 9% |
| Potassium | 775mg | 22% |
| Iron | 2mg | 8% |
| Zinc | 1mg | 5% |
| Vitamin A | 25267IU | 505% |
| Vitamin C | 10mg | 16% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 5mg | 27% |
| Vitamin B6 | 0mg | 18% |
| Folic Acid (B9) | 43µg | 11% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 26µg | 32% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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'Bruce'
This soup is comforting and wintery while also having a bit of zest and spice just to keep it interesting. The addition of coconut milk to this classic soup adds a light creaminess. It's one of the simplest soups to make, yet is an easy crowd-pleaser.
INGREDIENTS
- 1/4 cup olive oil
- 1 ounce large vidalia onion, diced
- 2 tablespoons ginger, grated
- Pinch of salt
- 6 cups chicken or vegetable stock
- 2 pounds carrots, chopped
- One ounce 13 1/2-ounce coconut milk
DIRECTIONS
Combine the first 4 ingredients in a pot and let simmer for 5 minutes until the onions begin to brown. Add the stock, carrots, and coconut milk and bring to a boil. Reduce heat and let simmer for 20 minutes. Blend fully with an immersion blender or transferring to a food processor in batches, and warming again as needed.
Recipe Details
Servings: 6Total time: 30 minutes
Special Designations: Low-fat, Gluten-free, Healthy
Notes and Substitutions:
Can be made ahead and re-heated.
