CARROT & COCONUT CREAM SOUP

By jarren

Ingredients

• 1 onion, minced
• 1 tbsp butter
• 1 clove garlic, minced
• 1 tbsp fresh grated ginger
• 1/2 tsp anise seed, cracked
• 1/3 tsp finely grated orange zest
• 1/4 tsp cracked fennel seed
• 1/2 tsp sweet smoked paprika
• 6 large carrots, peeled and thinly sliced
• 4 cups chicken or vegetable stock
• 1 tbsp fish sauce
• 1 cup coconut milk
• Kosher salt to taste
• 2 tbsp minced fresh cilantro
• 1/2 lime, juice only

Details

Servings 4

Preparation

Step 1

Combine the onion and butter in a large, heavy pot. Add the garlic, ginger, anise, orange zest, fennel and paprika. Cook over medium-high heat, adding small amounts of water, as needed, until tender, about 10 minutes. Add the carrots an stock, stir well and cook over medium heat, covered for 20-30 minutes, stirring often, until tender, then puree. Add the salt, fish sauce, coconut milk, cilantro and lime juice. Serve hot.