Carrot-Coconut Soup
By LRay
Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.
Nutritional Information
•Calories (kcal) 360
•Fat (g) 31
•Saturated Fat (g) 25
•Cholesterol (mg) 35
•Carbohydrates (g) 18
•Dietary Fiber (g) 4
•Total Sugars (g) 9
•Protein (g) 5
•Sodium (mg) 440
- 4
Ingredients
- 1/4 cup(1/2 stick) unsalted butter
- 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
- Fresh cilantro leaves (for serving)
Preparation
Step 1
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.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.