Curry Coconut Carrot Soup with Ginger Cream

27
Stine Mari / Ginger with Spice

This dish is both hearty and healthy - perfect on rainy Fall nights that not all of us want to realize are approaching. The spiciness and ginger heals those sore throats in no time. Cold ginger coconut milk poured over this hot spicy soup makes a great balance to the dish.

6
2 tbsp coconut oil
2 medium onions
6 cups chopped carrots
4 cloves garlic
3 tbsp ginger
4 cups vegetable broth
10 oz coconut milk
1 1/2 tbsp curry powder
1/2 green chili
2 tbsp parsley
  • Chop vegetables: No need to be exact when chopping the ingredients because we will blend the ingredients together. I like to keep a few chunks just to keep the soup a little more interesting, but...
    See the full directions on my site
Nutritions

Calories
234

Sodium
495mg
20% DV

Fat
18g
29% DV

Protein
5g
10% DV

Carbs
24g
8% DV

Fiber
8g
32% DV
by Andrea Janssen
2 1/3 cups dark chocolate
1 stick butter
3 eggs ( size L )
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups flour
1/3 cups cocoa
1/2 cups walnuts
25 cookies

The directions can be found on the site


See the full directions on my site
Nutritions

Calories
6542

Sodium
1411mg
58% DV

Fat
387g
596% DV

Protein
76g
152% DV

Carbs
627g
213% DV

Fiber
64g
259% DV

Ripe Mango Pachadi

242
@thepeppercook
2 medium-sized ripe mangoes ( about 400g before cutting )
1 teaspoon salt
1/2 teaspoon ground turmeric ( powder )
1/2 teaspoon red chili powder or to taste
1/2 cup water ( just enough to cover mangoes in saucepan or pot )
1/2 cup fresh plain yoghurt
1/4 cup grated fresh coconut, or about 4 tablespoons
1/2 teaspoon freshly ground mustard
1 whole green chili ( roughly chopped )
1 teaspoon mustard seeds
2-3 dry red chilies
5-6 fresh or dried curry leaves
1 tablespoon coconut oil
4 people
  1. Dice mangoes into 1/2 inch pieces.
  2. Combine mangoes, salt, turmeric and red chili powder and water in a 6" pot saucepan.
  3. Bring to a boil then lower heat and cook for 15 minutes...
    See the full directions on my site
Nutritions

Calories
8355

Sodium
12804mg
533% DV

Fat
873g
1344% DV

Protein
15g
30% DV

Carbs
23g
8% DV

Fiber
19g
78% DV
@thepeppercook

A healthy recipe filled with the fresh flavours of both Chinese and purple cabbage, tossed with shallots, pink pickled ginger and roasted chickpeas, balanced by a simple dressing of lime, brown sugar and soya sauce.

1/2 small head Chinese cabbage ( thinly sliced about 150g about 2 cups )
1 small head purple cabbage ( thinly sliced about 100g about 1½ cups )
1/2 cup dry-roasted chickpeas (about 30-40g)
1 green onion ( washed and thinly sliced )
10-12 shallots ( sliced into thin rings -divided )
3 tablespoons pink pickled ginger
2 tablespoons roasted sesame seeds
3 tablespoons coriander leaves ( washed and roughly chopped )
2 whole red chilies
2 tablespoons oil sunflower or other unflavoured oil
2 tablespoons oil sunflower or other unflavoured oil
For Dressing:
2 tablespoons lime juice
1 tablespoon light soya sauce
4 as a side dish

Combine Chinese cabbage, purple cabbage, roasted chickpeas, green onions, half the shallots, and all the pickled ginger and 2 tablespoons chopped coriander in a bowl. (If serving later, add roasted...
See the full directions on my site

Nutritions

Calories
949

Sodium
2162mg
90% DV

Fat
62g
96% DV

Protein
14g
29% DV

Carbs
71g
24% DV

Fiber
19g
77% DV
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