From my perspective, coconut milk isn’t used often enough in American food. This creamy liquid is found in most Southeast Asian soups and pastas. It adds such an incredible creaminess without a whole lot of fat. We’re kicking off 2014 with a round of soups made with this fabulous ingredient.
These cozy, creamy soups will make facing those chilling temperatures just a little bit more bearable. We pair ours with crispy bread, nuts and tons of veggies that totally combat all of the cookies we’ve inhaled in the last week.
Learn how to make homemade organic coconut milk >>
1
Braised spinach, black-eyed peas and artichoke soup
Slightly adapted from The Kitchn
Serves about 4
Ingredient:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 10 ounces frozen spinach, drained
- 3 carrots, chopped
- 15 ounce can black-eyed peas, drained
- 1 can diced tomatoes, drained
- 2-1/2 cups chicken broth
- 14 ounce can coconut milk
- 1 teaspoon crushed red pepper
- Salt and pepper to taste
- Pine nuts for garnish
Directions:
- Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic and carrots and cook until softened, about 6 minutes. Add the spinach and stir for a few minutes. Add the diced tomatoes, chicken broth, curry powder, coconut milk and salt and pepper.
- Cover the Dutch oven with a lid and simmer for about 15-20 minutes, or until thickened. Add a few pine nuts for garnish.
2
Creamy carrot curry soup
Slightly adapted from The Kitchn
Serves about 6
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-1/2 cups low-sodium chicken broth
- 15 ounce can coconut milk
- 1 tablespoon curry powder
- 6 cups chopped assorted organic carrots
- Salt and pepper to taste
- Fresh cilantro
Directions:
- Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook until fragrant or soft.
- Add the carrots and cook about 3-4 minutes. Add the chicken broth, coconut milk, curry powder, salt and pepper. Heat the soup for about 15 minutes on low heat, or until carrots are soft.
- Pour the mixture into a large blender and blend until creamy and smooth. Garnish with fresh cilantro.
3
Chunky cauliflower coconut soup
Serves about 6
- 1 cup chopped carrots or parsnips
- 1 small onion, diced
- 1 teaspoon curry powder
- 1 garlic clove, minced
- 1/2 teaspoon turmeric
- 1/2 head cauliflower
- 1 teaspoon honey
- 2 cups chopped butternut squash
- 1 cup chopped sweet potato
- 1 cup quartered Brussels sprouts
- 1-1/4 cups low-sodium chicken broth
- 1/2 cup coconut milk
- 1/2 cup uncooked rice (we used basmati)
- Salt and pepper to taste
Directions:
- Place all of the vegetables into the basin of the slow cooker. Add the rice, spices, vegetable broth, honey, coconut milk and salt and pepper and stir to combine.
- Cook on low for 4-5 hours or until rice is fully cooked and vegetables are soft. For the best results, stir the mixture halfway through the cooking so the rice cooks evenly.
More coconut recipes
Nuts over coconut: Thai coconut smoothie recipe
How to make coconut whipped cream
Flourless coconut banana muffins
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