Last week, we looked at some recipes that use starchy vegetables (such as potatoes, squash and carrots), and legumes such as lentils to make a creamy base for soup. This week, let’s experiment with another way to make a delicious, light, creamy soup: Coconut cream.
As with last week’s recipes, where the soups call for cashew butter, tahini can be used instead, but it’s wise to use a little bit less than the recipe calls for, since it has a slightly more bitter flavor.
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Thai Coconut Soup
serves 5-6
1 onion, chopped
3 cloves garlic, chopped
2-3 tsp. fresh ginger, minced
1 Tbsp. oil or water
4 large carrots, sliced
1 large potato, cubed
1 1/2 cups coconut milk
1 tsp. unrefined sweetener (optional)
2 tsp. fresh lemon or lime juice
2 Tbsp. nutritional yeast
herb salt such as Herbamare (to taste)
2 Tbsp. tamari
1-2 tsp. curry powder (mild or hot)
1/2 cup peas (defrosted if frozen)
1/2 tsp. sea salt
2-3 Tbsp. fresh chives, chopped
1. In oil or water, sauté onion with the garlic and ginger. Add the carrots and potato. Fill the pot with enough water to cover the vegetables and let simmer.
2. In a blender, blend two cups of cooked carrots with one cup of stock. Add coconut milk and remaining ingredients except peas and chives. Blend again. Add this to the pot when vegetables are beginning to get soft, approximately 20 minutes. Add the peas at the end. Simmer for 10-15 minutes until flavors blend. Garnish with chives.
Creamy Carrot Coconut Soup
serves 5–6
1 Tbsp. oil (optional)
1 large onion, sliced
4 cloves garlic, diced
8 cups carrots, sliced
2 tsp. tamari
1 (14 oz.) can coconut milk
1–2 tsp. sea salt, to taste
1 tsp. onion powder
1 tsp. garlic powder
4 cups water
1. In a soup pot, sauté onion in oil or two to three tablespoons of water. After two minutes, add garlic and stir.
2. When the onions are getting soft, add carrots and stir in tamari. Simmer on low for three minutes, stirring often.
3. Add remaining seasonings and four cups of water. Bring to a near boil, cover and simmer on low until carrots are soft. Add coconut milk and stir.
4. Let cool, then remove and blend half of the carrots and broth in a blender, using additional water if desired. (Use less water for a thicker creamier soup.)
serves 5–6
1 Tbsp. oil (optional)
1 large onion, sliced
4 cloves garlic, diced
8 cups carrots, sliced
2 tsp. tamari
1 (14 oz.) can coconut milk
1–2 tsp. sea salt, to taste
1 tsp. onion powder
1 tsp. garlic powder
4 cups water
1. In a soup pot, sauté onion in oil or two to three tablespoons of water. After two minutes, add garlic and stir.
2. When the onions are getting soft, add carrots and stir in tamari. Simmer on low for three minutes, stirring often.
3. Add remaining seasonings and four cups of water. Bring to a near boil, cover and simmer on low until carrots are soft. Add coconut milk and stir.
4. Let cool, then remove and blend half of the carrots and broth in a blender, using additional water if desired. (Use less water for a thicker creamier soup.)
Creamy Coconut Ginger Soup
serves 5–6
1 large onion, sliced
1 Tbsp. oil
2–3 cloves garlic, diced
3–4 Tbsp. fresh ginger, diced
2 large potatoes, cubed
5 carrots, sliced
2 celery stalks, diced
1 (14 oz.) can coconut milk
1 tsp. sea salt
1 tsp. powdered ginger
1 tsp. onion powder
2 tsp. herb salt such as Herbamare
2–3 Tbsp. tamari
1/2 cup peas or zucchini (sliced thinly)
1. In a soup pot, sauté the onion in oil or water, adding the garlic and half of the ginger. When onions soften, add the potatoes, carrots and celery with enough water to cover the vegetables by an inch. Cover and simmer for about 15–20 minutes.
2. When the vegetables are softened, remove 1 1/2 cups of vegetables and blend with one cup of water and the coconut milk. Add the rest of the ginger and seasonings. Blend well. Pour this blended mixture back into the pot.
3. Add the peas or sliced zucchini. Cook until these vegetables are soft (8–10 minutes) adding more water if desired.
serves 5–6
1 large onion, sliced
1 Tbsp. oil
2–3 cloves garlic, diced
3–4 Tbsp. fresh ginger, diced
2 large potatoes, cubed
5 carrots, sliced
2 celery stalks, diced
1 (14 oz.) can coconut milk
1 tsp. sea salt
1 tsp. powdered ginger
1 tsp. onion powder
2 tsp. herb salt such as Herbamare
2–3 Tbsp. tamari
1/2 cup peas or zucchini (sliced thinly)
1. In a soup pot, sauté the onion in oil or water, adding the garlic and half of the ginger. When onions soften, add the potatoes, carrots and celery with enough water to cover the vegetables by an inch. Cover and simmer for about 15–20 minutes.
2. When the vegetables are softened, remove 1 1/2 cups of vegetables and blend with one cup of water and the coconut milk. Add the rest of the ginger and seasonings. Blend well. Pour this blended mixture back into the pot.
3. Add the peas or sliced zucchini. Cook until these vegetables are soft (8–10 minutes) adding more water if desired.
Coconut Curry Soup
serves 5–6
5 cloves garlic
2 Tbsp. oil
2 Tbsp. tamari
1–2 large onions, sliced
2 cups carrots, sliced
3 cups potatoes, cubed
1 (14 oz.) can coconut milk
2 Tbsp. cashew butter
1 Tbsp. curry
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. (additional) tamari
2 tsp. herb salt such as Herbamare
1 cup broccoli, cauliflower (or any vegetables in bite-sized pieces)
1. In a blender, blend the garlic with oil and two tablespoons of tamari. Pour into a large soup pot and sauté the onions in this garlic oil. When onions soften, add the carrots and potatoes with half a cup of water. Cover and simmer.
2. When softened, remove one cup of the vegetables and blend with two cups of water and the coconut milk. Pour this back into the pot.
3. Remove another cup of cooked veggies and blend with two more cups of water, cashew butter, curry and remaining seasonings. Pour this blended mixture back into the soup pot.
4. At this point, add some cauliflower and broccoli, or other vegetables. Cook until these vegetables are soft. Do not boil.
serves 5–6
5 cloves garlic
2 Tbsp. oil
2 Tbsp. tamari
1–2 large onions, sliced
2 cups carrots, sliced
3 cups potatoes, cubed
1 (14 oz.) can coconut milk
2 Tbsp. cashew butter
1 Tbsp. curry
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. (additional) tamari
2 tsp. herb salt such as Herbamare
1 cup broccoli, cauliflower (or any vegetables in bite-sized pieces)
1. In a blender, blend the garlic with oil and two tablespoons of tamari. Pour into a large soup pot and sauté the onions in this garlic oil. When onions soften, add the carrots and potatoes with half a cup of water. Cover and simmer.
2. When softened, remove one cup of the vegetables and blend with two cups of water and the coconut milk. Pour this back into the pot.
3. Remove another cup of cooked veggies and blend with two more cups of water, cashew butter, curry and remaining seasonings. Pour this blended mixture back into the soup pot.
4. At this point, add some cauliflower and broccoli, or other vegetables. Cook until these vegetables are soft. Do not boil.
