Carrot and Spinach Coconut Cream Soup

This recipe is reminiscent of the Roasted Asparagus Coconut Cream Soup recipe that I posted about a month ago. The main difference is basically just different vegetables. This just goes to show that this is a flexible recipe that can come in handy whenever you have a fridge full of veggies that you need to use up asap, as was the case for me.

I made this Sunday evening, when Dane and I, still not too hungry from having had a large lunch, wanted something light for dinner. The cool, evening breeze made soup a good option, even for summer.

Recipe adapted from here.

Carrot and Spinach Coconut Cream Soup

Ingredients:

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  • 1 tsp olive oil
  • 1 onion, sliced
  • 1/4 tsp salt
  • 4 cups broth (chicken or vegetable, low sodium & gluten free)
  • 1 large carrot, sliced (comes out to about 1 cup)
  • 4 cups spinach
  • 1 tsp dried rosemary
  • 2 sprigs of thyme
  • 1/2 tsp nutmeg
  • 1 tsp pepper
  • 1/3 cup canned coconut milk
  • 1/2 lemon, juiced
  • cheese for topping (optional)

Directions:

Add olive oil to a medium sized soup pan, heat on medium low, and add the onions and salt. Let sizzle stirring occasionally until slightly brown.

Next add the broth, spinach, carrots, and spices. Let simmer for 10 to 15 minutes.

Turn off heat. Using a spoon with holes in it, scoop out all the veggies and add to a food processor, leaving the liquid from the broth in the pan*. Pulse until pureed and smooth. Return the puree back to the soup pan and stir to mix.

Finally add the coconut milk and the lemon juice, stir and serve with cheese chunks sprinkled on top.

Delicious with bread or as a side to a meat entree (we shared a leftover pork tenderloin). Enjoy!

*This is so that the liquidy soup doesnt explode all over the kitchen, as I learned from experience. If using a blender instead, or if your food process doesn’t have problems like mine, this may not be necessary.

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Roasted Asparagus Coconut Cream Soup

 

I LOVE asparagus.

Drizzle it in olive oil, stick it in the oven for 15 min or so-delisioso. However, one afternoon on my what-to-make-for-dinner hunt, I was very intrigued browsing through my “recipes” bookmarks on my laptop when I saw this recipe.

We had a bunch of asparagus on hand that Dane’s mom had given us from the Farmer’s Market which needed to be used up soon. We had just had asparagus with some rice a few days previously, so I didn’t want to do my usual, drizzle-with-olive-oil-stick-it-in-the-oven dish. So it was definitely time to try out this recipe.

I am notorious for never following recipes perfectly, but it actually turned out amazingly delicious this time! We had it with some toasted gluten free Udi’s bread I’d picked up from Trader Joe’s (by far, the BEST gluten free sandwich bread I’ve tried to date), drizzled with olive oil which was a perfect combination. (We also happened to eat it with some green bell pepper dipped in hummus…just cuz..) The flavor of the soup was so delicate and smooth. Dane and I kept commenting on how we felt like we were eating at a fancy restaurant in Europe or something, because of the light taste and lovely appearance of the soup.

Best of all, we had leftovers!

So here I am going to share with you some photos and the recipe as I made it.

Grilled Asparagus Coconut Cream Soup

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Ingredients:

  • 1 quart of low sodium chicken broth
  • 1 bunch fresh asparagus, cut into 1 inch pieces
  • 1 yellow onion, skinned and cut
  • 4 stalks of green onion (scallion)
  • 4 garlic cloves
  • 1 Tbs coconut aminos or soy sauce (I used this gluten free soy sauce, found in most grocery stores or here.)
  • 1/2 of 15oz canned coconut milk or cream
  • pepper to garnish

Directions:

Preheat oven to 400 F.

Place the garlic and onion chunks on a cookie sheet lined with parchment paper or oiled with coconut oil to prevent sticking. Roll/toss them around to coat them with the olive oil and add some pepper. Put them in the oven for 15 min.

Repeat with the asparagus and chopped green onion on a second cookie sheet, coating with oil the same way. Place in oven for 5-8 minutes until the asparagus is soft. Remove both cookie sheets from the oven and cool for a bit.

While it cools, place the chicken broth in a large soup pot on the stove on medium heat. Add all the vegetables, except the asparagus tips, to the chicken broth. Heat to a simmer.

Take out the veggies (using a spoon with holes in it, or tongs) and a bit of the broth (to help the blending) and place into a blender or food processor until it is somewhat like a puree, but still with small chunks (don’t blend till completely smooth). Place the blended vegetables back in the broth and mix with spoon.

Add the coconut milk and the soy sauce, stirring again with the spoon. Lastly, add the asparagus tips, and add bit more black pepper.

Serve with bread and enjoy!

Serves 4-6