Carrot Coconut Soup is the answer. The Question: What is the first frozen meal someone should prepare?
There are oh so many reasons for that. For starters, soup can be pretty cheap to make, so worst case you don’t spend a ton of money if it turns out to not work. But no worry. It will work.
This carrot soup recipe is easy to make, even in large batches. Whether you’re making two or ten servings of soup, it’s essentially the same amount of time and effort.
Since soup is liquid, it freezes very well and can be warmed up perfectly. The only exception is cream soups. Most of the time they will work, but I’ve heard the occasional tale of cream soups curdling when reheated.
However, most scalded soups can be frozen for many months. So get mixing!
Carrots: To peel or not to peel
I’m debating whether or not to peel carrots. A lot of times I just scrub them really well and call it a day. For some reason I decided to peel them that day, but I’m not sure if it’s necessary. The carrot skin is so thin and would be mashed with anything else without too much trouble. However, the time it takes to scrub or peel is a type of washing.
Instructions for this carrot coconut soup
Roughly chop the carrots and place in a sturdy pot or Dutch oven with a little butter (or olive/coconut oil). Cook these over medium-high heat until they start to soften and brown (8-10 minutes), then add the curry powder and onions. It’s starting to smell good.
In the photo above, notice that some of the carrots are browned. This is good stuff. This caramelization is a great taste.
Once the onions have reduced a bit, add about half the vegetable stock and use the liquid to scrape off any bits that are sticking to your pan. Then add the remaining broth and coconut milk. Bring this all to a nice simmer and let it cook for about 15 minutes.
If you’ve ever read a soup recipe on this site, you know I always caution against mixing hot liquids. It’s really best to let the soup cool and then puree it in batches to avoid hot splatters everywhere.
If you make enough soup, it’s probably a good investment to grab an immersion blender because you can just puree the soup in the pot. Cleaning is easier and you don’t have to wait for it to cool down!
Once the soup is mixed, season with chilli sauce and salt and pepper. I gave a really wide range for the amount of chili sauce in this soup. Two tablespoons is a good start for a bit of spiciness and chilli flavor, but please increase this amount if you’re a chilli fanatic.
If you’re serving immediately, spoon it up and garnish with fresh cilantro!
What to serve with this soup
There are many ways to serve this soup. It’s great on its own, honestly, or you can serve it with some good crusty garlic bread. I think it would be great with this savory baobab if you want to go way over the top!
Other options for over-the-top portions might include these Garlic Cheddar Pretzel Knots!
For a sandwich serving option, I might try this grilled parmesan cheese! or these Baked Coconut Chicken Tenders would go with the coconut flavors!
Substitutions and Ideas
Soup is one of the more flexible recipes you can make. Feel free to change or add to this to suit your needs. Here are some ideas!
- Add some curry to the soup for a spicier and stronger soup. A tablespoon of red curry paste would do the job as a starting point.
- Add other spices to enhance flavors. Turmeric, cumin or lemongrass go well in this soup.
- Add some citrus to the soup with lime zest or fresh lime juice!
freezing the soup
If you’re freezing the soup (which I highly recommend), let it cool to room temperature, then transfer to quart-size freezer bags (the sturdy ones, please). Freeze these flat and then stack them well in your fridge!
Reheating the soup is easy. Defrost slowly or immerse in warm water for faster defrosting. Then heat the soup on the stove!
It’s a simple carrot coconut soup, but the flavors are great and it’s filling. Add a piece of crusty bread and I’m done!
My Easy Freeze Carrot Coconut Soup
Carrot Coconut Soup
A full-bodied carrot and coconut soup that’s perfect for a frozen winter meal. The soup warms up perfectly and is rich and delicious.
- ½ Cup unsalted butter
- 2 lb carrots chopped
- 1 large yellow onion rolled
- 1 tablespoon curry powder
- 1 quart vegetable broth
- 2 15 oz. cans of coconut milk
- 2-4 tablespoon chili sauce Sriracha
- salt and pepper
- coriander garnish
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In a large, sturdy saucepan, like a Dutch oven, melt butter over medium-high heat. Then add peeled and chopped carrots. Season with curry powder and salt and pepper. Cook until the carrots are soft and beginning to brown around the edges.
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Add diced onions and cook for a minute or two. Then add about 2 cups of vegetable broth and use the liquid to scrape off all the bits. Then add the rest of the broth and bring to a simmer.
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Add coconut milk and simmer for 15 minutes.
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Take the soup off the stove and let it cool down. Then puree until smooth (or use an immersion blender). Once the soup is smooth, reheat it.
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Season the soup with salt and pepper and chili sauce. Serve garnished with coriander.
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To Freeze: Cool soup completely and transfer to quart-sized freezer bags. Lay the soup flat and freeze until set. Warm the soup by defrosting and then reheating on the stovetop or in the microwave.
Portion: 1bowlCalories: 166kcalCarbohydrates: fifteenGProtein: 2GFat: 12GSaturated Fatty Acids: 7GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GTrans fats: 0.5GCholesterol: 31mgSodium: 604mgPotassium: 412mgFiber: 4GSugar: 7GVitamin A: 19584ieVitamin C: 8thmgCalcium: 48mgIron: 1mg
Did you do this?
Take a picture and tag it @macheesmo so i can see your work