Carrot-Coconut Soup
A creamy and flavorful soup combining sweet carrots with rich coconut milk, enhanced with Thai chili sauce and finished with fresh cilantro. This Thai-inspired soup perfectly balances sweetness, spice, and savory elements.
Ingredients
- •¼ cup unsalted butter
- •1 pound carrots, peeled, chopped
- •1 medium onion, chopped
- •to taste Kosher salt
- •to taste freshly ground pepper
- •2 cups low-sodium chicken broth
- •1 can unsweetened coconut milk
- •2 tablespoons Thai-style chili sauce
- •to taste fresh cilantro leaves
- •recipe note
Cooking Instructions
- 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 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.
65 min
- 2.
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.
15 min
- 3.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
5 min
- 4.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.
