“Cool” weather is coming soon to Texas and my mind is already thinking about soups and warm comfort foods! This is one of my absolute favorite soups and I can’t wait to make it again. Carrot and coconut might sound like a strange combo, but trust me, it works! So very well. Plus this is a delicious way to eat your vegetables!
This soup is blended to be nice and smooth and can be tweaked if wanted with some sriracha to give it a kick. You can use an immersion blender (if you happen to have one) to puree the soup but if you use a regular blender, please please please be careful! Make sure to hold down the lid very tight otherwise it will explode and send hot soup everywhere. Don’t learn this messy lesson the hard way! Like I may (or may not) have…
Carrot Coconut Soup
4 Tbsp unsalted butter
1/2 onion, chopped
1 clove garlic, diced
1 lb carrots, peeled and chopped
Salt and pepper, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
Sriracha and fresh cilantro for serving (optional)
Yield: 4 servings
Melt butter in a large pot over medium heat. Add carrots, onion, and garlic, season with salt, pepper, and cayenne. Stir often until the carrots are softened, about 15-20 minutes. Stir in the broth and coconut milk. Bring to a boil then reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the liquid has slightly reduced, 40-45 minutes.
Let the soup cool slightly, then puree it with an immersion blender or carefully in a regular blender. Reheat it in the pot when ready to serve, thinning it with water and seasoning with salt and pepper if needed. Dish the soup into bowls and top with a drizzle of sriracha and a sprig of cilantro if wanted.
Source: Slightly adapted from Shutterbean