Gastronomer

Carrot Coconut Soup

 

This soup has everything.  It is sweet, spicy and inviting.  I would highly recommend adding fresh herbs or an herb oil at the end to cut through sweetness of the soup.

 

Ingredients
1 to 2 tbs olive oil
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium broth
13.5 -oz. can unsweetened coconut milk
2 tablespoons Thai-style chili sauce plus more for serving
Fresh herbs (for serving)

 

Directions

Pour olive oil 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 herbs or herb oil.