Coconut milk and repost of a couple of soup recipes

[Guest guest]

Hi Trish

I love coconut milk too but have had to give it up for a while as I'm trying to

lose weight :-(

 

Here is a repost of a couple of soups from our files which I particularly love.

The first is a slow cooker (crockpot) recipe but is easily cooked on the top of

the stove:

 

Crockpot Red Lentil and Carrot Soup with Coconut

 

200g (2 cups) red lentils, rinsed and drained

1 Tbsp olive oil

1 onion, finely chopped

1 large carrot, halved lengthways and finely sliced

2 cloves garlic, crushed

1 tsp turmeric

1 tsp crushed cumin seeds

1/2 tsp salt

1/4 tsp crushed black pepper

1 can crushed tomatoes (390mls/14 oz)

750 mls (3 cups) vegetable stock)

1 can coconut milk (390 mls/14 oz)

1 Tbsp freshly squeezed lemon juice

1 long red chilli pepper, finely chopped

 

To Serve:

Thin slices of lemon

Finely chopped coriander leaves (cilantro)

 

Gently sauté carrot and onion in olive oil, about 5 mins. Add garlic

and spices and cook for 1 min, stirring. Add tomatoes and bring to

the boil, then add lentils and stock. Pour into slow cooker, cook on

Low for 8 – 10 hours, or High for 4 – 5 hours until carrots are

tender. Stir in coconut milk, lemon juice and finely chopped chilli

and cook on High for a further 20 – 30 mins. Blend and serve topped

with lemon slices and finely chopped coriander leaves (cilantro).

 

Adapted from: 125 Best Vegetarian Slow Cooker recipes: Judy Finlayson

 

 

and this one is a real winner:

 

BLACK BEAN SOUP WITH CHILI, COCONUT MILK AND LIME

 

2 tbsp. sunflower seed oil or olive oil

1 small onion, finely diced

1 1/2 tsp. toasted ground cumin seeds

1 tsp. ground chipotle chile (or minced chipotle in adobo to taste)

1/4 cup chopped fresh cilantro, plus extra for garnish

3 cups water, divided use

2 cans (15 1/2 oz. each) black beans

1 (15 oz.) can coconut milk

salt

Juice of 1 or 2 limes, to taste

 

Heat the oil in a wide soup pot, then add the onion, cumin, chile and cilantro

and cook over medium heat, stirring every so often, for about 5 minutes.

 

Add 1/2 cup water, lower the heat and continue cooking until onion is soft,

almost 12 minutes in all.

 

Pour in the beans and their liquid, the remaining 2 1/2 cups water and the

coconut milk. Bring to a boil and simmer for 15 minutes.

 

Puree a cup or so of the beans and return it to the soup. (Or puree all of the

beans if you prefer a smooth soup.) Season with salt and stir in the lime juice.

 

Serve garnished with a pinch of chopped cilantro.

 

Makes about 6 servings

[Guest guest]

Yummy soup recipes! I especially love crockpot recipes. I can throw

something together the night before, store the cooker vessel in the

fridge, put it into the warmer in the morning, and come home to

something hot and tasty (hi, honey!) Oh, and some good soup, too.

 

And I use lite coconut milk to cut down on calories. I've lost 14 pounds

with Weight Watchers, so I totally understand wanting to keep the

calories down. But it's doable with the lite stuff.

 

Cheers,

 

--

Trish Carr

http://home.comcast.net/~bantrymoon/