Coconut Soup With Arrowroot Flour Recipe

Recipe By Slurrp

Coconut Soup with Arrowroot Flour is a creamy and flavorful soup made with coconut milk and arrowroot flour. This soup is perfect for those who are looking for a gluten-free and dairy-free option. The arrowroot flour acts as a thickening agent, giving the soup a smooth and velvety texture. With the addition of vegetables and spices, this soup is a comforting and nutritious dish that can be enjoyed as a starter or a light meal.

4.2
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40minstotal
40m.total
Coconut Soup With Arrowroot Flour
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Ingredients for Coconut Soup With Arrowroot Flour Recipe

  • 1 tablespoon Coconut Oil
  • 1/2 Onion, Diced
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Grated Ginger
  • 1 cup Mixed Vegetables, Chopped
  • 1/2 can Coconut Milk
  • 1 tablespoon Arrowroot Flour
  • 1 cup Vegetable Broth
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • As required Salt And Pepper, To Taste
  • as needed Fresh Herbs, For Garnish

Directions: Coconut Soup With Arrowroot Flour Recipe

Cooking Directions

  • STEP 1.In a large pot, heat coconut oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
  • STEP 2.Add the vegetables of your choice, such as carrots, bell peppers, and mushrooms. Cook until the vegetables are slightly tender.
  • STEP 3.In a separate bowl, whisk together coconut milk, arrowroot flour, and vegetable broth until well combined. Pour the mixture into the pot with the vegetables.
  • STEP 4.Stir in spices like turmeric, cumin, and coriander. Bring the soup to a simmer and let it cook for about 10 minutes, or until the vegetables are fully cooked and the soup has thickened.
  • STEP 5.Season with salt and pepper to taste. Serve the coconut soup hot, garnished with fresh herbs like cilantro or basil.

Cooking Tips

  • You can customize this soup by adding your favorite vegetables or protein, such as tofu or shrimp.
  • If you prefer a spicier soup, add some red chili flakes or a dash of hot sauce.
  • For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender.

Storage and Serving

  • Leftover coconut soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the coconut soup as a starter or pair it with a side of steamed rice or crusty bread for a more substantial meal.
Nutrition
value
182
calories per serving
2 g Fat7 g Protein33 g Carbs9 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    7g
  • Carbs
    33g
  • Fiber
    9g

MacroNutrients

  • Carbs
    33g
  • Protein
    7g
  • Fiber
    9g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    4mg
  • Vitamin A
    4110mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    122mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    107mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    < 1mg
  • Phosphorus
    143mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp