Sweet and Spicy Chilled Carrot Soup

cold carrot soup

Chilled soup is perfect for the spring weather! This sweet and spicy chilled carrot soup will make your tastebuds explode with happiness! It’s flavored with tangy ginger, a little spice from red curry paste and red pepper flakes, lemongrass, and the all-important coconut milk for creaminess! Make it vegetarian by substituting the chicken broth for veggie broth. We topped this soup with toasted pumpkin seeds with a hint of sriracha powder and toasted coconut flakes for a nice crunch combo. It’s simple and delicious, but packed with all healthy things!

cold carrot soupSweet and spicy, this chilled carrot soup is flavored with curry, ginger, lemongrass, and creamy coconut milk!

toasted pumpkin seedsGarnish the soup with toasted raw pumpkin seeds with a sprinkle of sriracha seasoning!

Sweet and Spicy Chilled Carrot Soup
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 2 large cloves garlic, minced
  • 1 large onion, chopped
  • 6 large carrots, peeled and finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Thai red curry paste
  • 3 cups low-fat chicken broth (or vegetable broth)
  • 1 can light coconut milk (or full-fat coconut milk)
  • 1 tablespoon brown sugar
  • 2 lemongrass stalks, outer layer removed, cut in half, and pounded with a meat mallet
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • Juice from 1 lime
  • Sriracha toasted pumpkin seeds for topping
  • Toasted coconut flakes for topping
Instructions
  1. Heat the canola oil over a heavy stock pot over medium-high heat. Sauté the garlic and onion until translucent, about 5 minutes. Add the carrots to the pot and continue to sauté until carrots begin to soften, about 5 more minutes. Add in the ginger, soy sauce, curry paste, chicken broth, and coconut milk. Stir together until well-combined. Toss in the lemongrass, red pepper flakes, and salt. Bring to a boil. Add in the lime juice and lower to a simmer. Cover and cook for 20 minutes. Remove the pot from the heat and discard lemongrass stalks from the soup using a slotted spoon or kitchen tongs. Use an immersion blender (or blender) to puree the soup until smooth. Let cool completely before placing in the refrigerator or serving room temperature. Top the soup with sriracha toasted pumpkin seeds and toasted coconut flakes.
  2. To make the toasted sriracha pumpkin seeds:
  3. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
  4. To make the toasted coconut flakes:
  5. Dry toast the coconut flakes in a pan on a low heat on the stove until lightly browned.
Notes
Adapted from: thefullhelping.com

Shop products featured in this recipe:

Easy Spiced Pumpkin Coconut Soup

Soup & Salad | January 17, 2017 | By

Baby, it’s cold outside!  Warm up your tootsies with this super easy Pumpkin Coconut Soup!  I literally made this in 30 minutes!  Need I say more? There are so many fragrant spices in this recipe, plus the sweetness from the pumpkin purée and a dash of brown sugar combined with the heat from the Thai chili pepper is so incredibly satisfying! It’s seriously healthy too, no fat in this bowl of goodness! Pair it with a nice glass of wine (or whisky) and you’ll be warming up in no time!

Pumpkins really work wonderfully in this comforting bowl of soup!

Toast the raw pumpkin seeds with a sprinkle of salt and sriracha seasoning!

 

 

Easy Spiced Pumpkin Coconut Soup
 
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons virgin coconut oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 red Thai chili pepper, seeded and finely chopped
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon Kosher salt
  • 2 cups low sodium chicken stock (or vegetable stock)
  • 1 cup light coconut milk
  • 2 15 oz. cans pumpkin purée
  • 1 tablespoon dark brown sugar
  • ⅛ teaspoon black pepper
  • Dollop of low-fat sour cream
  • Toasted sriracha pumpkin seeds for garnish (recipe below)
Instructions
  1. Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
  2. Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.
  3. To make the toasted sriracha pumpkin seeds:
  4. Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
Notes
Thai chili peppers can be replaced with red chili flakes. Sriracha seasoning can be replaced with adobo seasoning. For vegetarian, you can substitute the chicken stock for vegetable stock.

Shop products featured in this recipe:

Asian Turkey Noodle Soup

Soup & Salad | January 10, 2017 | By

I would never ditch that leftover turkey carcass from the holidays!  No way!  Drop it in a pot with carrots, onions, herbs, and spices, and voila — homemade turkey stock!  I used the stock for this delicious Asian-inspired turkey soup.  Loaded with deliciousness, this bowl of yum is also healthy and filling. The ginger, shallots, lime, and touch of heat from the red chili paste (sambal oelek) combined with the turkey and bean thread noodles is one bowl of noodle soup that you’ll savor all week long!  Slurp away!

Bean thread noodles soak up this delicious bowl of turkey soup!

Asian Turkey Noodle Soup
 
Author:
Serves: 4
Ingredients
  • 6 cups homemade turkey stock (or low-fat chicken broth)
  • 1 large garlic clove, minced
  • 1 large carrot, peeled and cut into small cubes
  • 2 medium shallots, sliced thinly
  • 6 thin slices peeled fresh ginger
  • 2 kafir lime leaves (fresh or dried)
  • 1 tablespoon sambal oelek
  • 2 tablespoons fish sauce
  • Juice from ½ lime
  • 3 ½ ounces bean thread noodles
  • 2 cups shredded turkey meat
  • ¼ cup fresh cilantro, chopped
  • Lime slices to garnish
Instructions
  1. Place the turkey stock in a large stock pot, bring to a boil and lower heat to medium. Add in the garlic, carrots, shallots, ginger, and kafir lime leaves. Cover partially and simmer for 5 minutes until vegetables are tender. Add in the sambal oelek, fish sauce, and lime juice. Cook another 5 minutes until fragrant. Check for seasoning.
  2. Meanwhile, pour boiling water over the bean thread noodles in a large bowl and let sit until soft, about 5 minutes. Drain the noodles and set aside.
  3. Add the turkey meat and cilantro to the soup mixture when ready to serve. Stir for 2 minutes until heated through. Serve the soup by first placing the noodles at the bottom of the bowl, and ladling the soup on top of the noodles. Garnish with cilantro and lime wedges.
Notes
Sambal oelek can be found at select grocery stores and at Asian markets.

Kafir lime leaves are available at most Asian markets and select grocery stores. The dried version can be found at select grocery stores like Whole Foods. You can substitute the kafir lime leaves for bay leaves.

Shop products featured in this recipe: