Carrot Ginger with Coconut
Introducing our dreamy Carrot Coconut! The goodness of carrots (think Vitamin A) plus a touch of ginger and curry are finished with the velvety taste of coconut milk. Warm and delicious in the winter, or serve it cool and fresh in the summer.
Carrot Ginger with Coconut in Acorn Squash
The beautiful colors of carrots and squash bring together a vegetarian dish packed with Vitamin A! Halve an acorn squash, remove seeds/fibers, and place them in an oven-safe dish with one tablespoon of butter in each half. Cover the dish and roast at 400 degrees for 1 hour or until soft. Uncover the squash for the last 15 minutes of roasting so the squash browns a little around the edges. Once cooked, fill the squash halves with the warmed Carrot Ginger with Coconut soup and grate fresh nutmeg over the top. Balance the rich flavors with a green salad tossed in tangy vinaigrette – perfect! Pair with Riesling.
Carrot Ginger with Coconut over Quinoa
Prepare quinoa according to package directions. When the quinoa is ready, toss in organic raisins and cashews. Place a layer of quinoa mixture in a bowl and pour heated Carrot Ginger with Coconut soup over the top. For a nice addition, add some grilled prawns and enjoy! Pair with Chardonnay.
Carrot Ginger with Coconut over Sautéed Tofu
Tofu is a versatile ingredient that is most at home with flavors that enhance it. Carefully slice half-inch thick pieces of medium tofu and sauté them in a non-stick pan with a ½ tsp. of sesame oil and 2 Tbsp. of tamari/soy sauce. When tofu is slightly browned and has absorbed some of the tamari, add a container of Carrot Ginger with Coconut and heat to desired temperature. Garnish the top with fresh snow peas and black sesame seeds or drizzle with cilantro oil for a dramatic presentation. Pair with Sake or Soave.
Carrot Ginger with Coconut and Chopped Pistachio Nuts
Craving a meal to beat the heat? Our Carrot Ginger with Coconut is delicious served cool. Just pull it out of the fridge to let it sit for 20 minutes, then divide into bowls and sprinkle the top with chopped pistachio or cashew nuts, fresh cilantro, fresh snow peas or even lump crabmeat. Exotic and light! Pair with Champagne.
Carrot Ginger Chicken Marinade
Make a delicious marinade by combining 1 cup of Carrot Ginger with Coconut, ½ cup orange juice, and 3 Tbsp. tamari/soy sauce in a medium bowl. Marinate boneless chicken breasts in the mixture for an hour before cooking. Set aside the marinade and bake or grill chicken breasts. Cook the reserved marinade in a saucepan on medium-high for 5-7 minutes and thicken with cornstarch. Place the chicken over cooked jasmine rice and pour heated sauce on top – serve steamed Brussels sprouts or broccoli on the side! Pair with Sangiovese.
|Serving Size 8 ounce (227g)|
|Servings per Container||about 3|
|Amount Per Serving|
Calories from fat 55
% Daily Value
|Total Fat 6g|
|Saturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 13g|
|Dietary Fiber 3g|
|Vitamin A 435%||Vitamin C 19%|
|Calcium 3%||Iron 6%|
|*Percent Daily Values are based on a 2000-calorie diet.|
nutritional information *per serving
- 110 Calories
- 435% Vitamin A
- 19% Vitamin C
- 6% Iron
- Coconut Milk