Leftover Canned Coconut Milk Use It In One Of These 15 Recipes
Have you ever found yourself with leftover canned coconut milk after making a delicious curry or dessert? Instead of letting it go to waste, there are numerous creative ways you can incorporate it into your cooking. From savory dishes to sweet treats, coconut milk adds richness and a tropical flair to any recipe. In this article, we'll explore one of these 15 recipes that make use of leftover canned coconut milk: a creamy and comforting Coconut Ginger Carrot Soup.
Ingredients
Instructions
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Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
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Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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Add the chopped carrots to the pot and sauté for a few minutes to slightly soften.
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Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 15-20 minutes.
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Using an immersion blender or regular blender, puree the soup until smooth and creamy.
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Stir in the canned coconut milk, season with salt and pepper to taste, and simmer for an additional 5 minutes to let the flavors meld.
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Serve the Coconut Ginger Carrot Soup hot, garnished with fresh cilantro or parsley for a pop of color and herbal freshness.
Nutrition Facts
Serving size: 1 serving- Calories
- 220 kcal
- Total Fat
- 17 g
- Saturated Fat
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 4 g
- Sugars
- 8 g
- Protein
- 3 g
Whether you enjoy it as a light lunch with a side of crusty bread or as a starter for a dinner party, this Coconut Ginger Carrot Soup is sure to become a favorite in your recipe rotation. So next time you have leftover canned coconut milk sitting in your fridge, consider whipping up a batch of this easy and flavorful soup for a wholesome and delightful meal.