Recipes
Carrot Coconut Soup
Servings |
MetricUS Imperial
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Ingredients
- cup ¼ unsalted butter ½ stick
- 1 pound carrots peeled, chopped
- 1 medium onion chopped
- Kosher salt and freshly ground black pepper
- 2 cups low sodium chicken broth
- 13.5- oz. can unsweetened coconut milk
- 2 tablespoons Thai-style chili sauce plus more for serving
- leaves fresh cilantro for serving
Ingredients
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Instructions
- Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
- Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
- Divide soup among bowls, drizzle with chili sauce, and top with cilantro.