Coconut Carrot Soup

Coconut Carrot Soup is not something you would typically think to make without some prompting. But – It’s AWESOME!

The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you’d typically have.

Because the Coconut-Carrot soup is getting blended – you don’t have to spend a lot of time chopping everything perfectly.

This is a serious, rough chop kind of soup.

Like I said – It’s awesome. 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Heat your pot with a bit of oil
  2. Add all chopped veggies, spices & thyme Remember - 1. don't spend a lot of time chopping. This will get blended anyway! 2. Cumin can be strong, so go easy on that one. You can always add more later.
  3. Let cook 3-5min on medium-high heat, stirring occasionally.
  4. Add honey and let it caramelize a bit with the veggies (3-4 minutes)
  5. Add orange juice and let cook 2-3 minutes.
  6. Add vegetable stock & cook until carrots are very soft, stirring occasionally & seasoning with salt & pepper.
  7. Once veggies are soft, add 1 cup of coconut milk let cook for 5 more min.
  8. Use a blender or stick blender to emulsify soup.
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container.

This is a great soup to make ahead and freeze in portions for a busy day in a the weeks to come.

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5 Spice Braised Pork Tacos

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

Everyone’s familiar with Mexican flavors in tacos, but these 5 spice tacos use braised pork and Asian seasonings to knock it out of the park!

I can eat tacos for days, but 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love.

I like to serve these 5 spice tacos with a big bowl of crunchy slaw on the side. You can swap in vegetables with whatever you have on hand.

Want a an even healthier version? Try swapping out tortillas for cabbage leaves! You get similar flavor and crunch with none of the carbs. (Even my kids love tacos in cabbage leaves!)

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

5 Spiced Braised Pork Tacos

Print Recipe

I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

5 Spiced Braised Pork Tacos

Print Recipe

I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!

Ingredients
Shredded Pork

Rice


Servings:

Instructions
Shredded Pork
  1. Preheat the oven to 300*F. Pat the pork butt dry with a paper towel, then rub all over with the 5 spice, salt and pepper.

  2. In a large Dutch oven or saute pan with a tight-fitting lid, heat 4-5 tablespoons oil until shimmering. Add the pork to the pan and sear until dark golden brown on all sides.

  3. Remove pork from the pan and set aside. Add the chopped onion, garlic, ginger and carrot to the pan. Char and slightly cook the vegetables, about 3-5 minutes, then remove vegetables from the pan and set aside.

  4. Deglaze the pan with bottle of beer, using a wooden spoon to scrape up any brown bits from the bottom of the pan.

  5. Place the pork back to the pan, and add in enough water to cover the pork by about 3/4, then add the charred vegetables. Cover the pan and set in the oven.

  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart.
    (You should be able to put your fork in the pork and pull it apart without any resistance)

  7. Once cooked, let everything cool in the braising liquid. (I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.)

  8. Shred pork and strain braising liquid, discarding the vegetables. Then, add pork back to the strained liquid. You may need to reheat gently if it has cooled completely, but make sure the liquid does not boil while you are reheating.

Slaw
  1. Julienne all veggies, except Napa cabbage, in equal amounts

  2. Pick stems from cilantro & mint leaves and add to salad

  3. Season with salt & pepper & add lime juice to your liking

  4. Pick Napa Cabbage leaves for taco shells. You can cut out the core of the leaf for easier folding

Rice
  1. Saute garlic, ginger & onion in olive oil (Use a heavy amount of olive oil)

  2. Add rice and toast. If you need to add more oil at this point to coat the rice, do not be afraid to do so.

  3. Once the rice is a golden brown color, add 4 cups water and stir

  4. Bring to a boil, then reduce to a simmer

  5. Stir occasionally until rice is tender

Recipe Notes

If your rice is undercooked and all your water is absorbed, it is ok to add a little more water in the middle of the cooking process!

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