Carrot-Coconut Soup

By 1buttons

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 pound carrots, peeled, chopped
• 1 medium onion, chopped
• Kosher salt, freshly ground pepper
• 2 cups low-sodium chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 2 tablespoons Thai-style chili sauce, plus more for serving
• Fresh cilantro leaves (for serving)
• Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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Makes 4 servings

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 tablespoons 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.