Carrot Coconut Soup

This soup is good, really good. Plus, to top it all off easy to make. Win, Win!  I got this recipe from Tracy at shutterbean.com. I blogged about donuts I made from her website a while ago. Also, VERY good. except I totally messed them up. Rookie mistakes.  Good thing making soup is pretty hard to mess up...!

Carrot Coconut Soup
Serves 4

  • 4 tablespoons unsalted butter
  • 1 lb. carrots, peeled and chopped
  • 1 medium onion, chopped
  • kosher salt, black pepper
  • 2 cups low-sodium chicken stock
  • 1 14 oz. can coconut milk
  • 1 tablespoon sambal oelek (or more)
  • sriracha
  • fresh cilantro
Melt butter in large sauce pan over medium-high heat. Add carrots, onions, and season with salt and pepper.  Cook, stirring often, until carrots are soft; 15-20 minutes.  Stir in broth, coconut milk, sambal oelek.  Bring to 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 puree with a blender or an emersion blender until smooth. Reheat in saucepan thinning with water to the desired consistency. Season with salt and pepper

Divide into bowls, drizzle with sriracha and top with cilantro.


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