January 13 1013 082 Edited Carrot Coconut Soup

The odds of me winning the lottery are probably higher than the odds of me reaching for a raw vegetable to eat. This is a significant statement when considering I recently told my sister, “I don’t think I even know how to buy a lottery ticket.”

The carrots and celery and broccoli and occasional leafy greens I buy with the best of intentions typically get little attention until they start to seep some sort of brown liquid into the produce drawer. It’s always one of those things I say I will eat tomorrow, but then so many tomorrows pass that the vegetables transform into a rotten mess.

Carrot coconut soup has saved at least the carrots from this fate. Plus, I am a sucker for anything with coconut milk, and this soup is much healthier than a pina colada.

January 13 1013 078 Edited Carrot Coconut Soup

With just six main ingredients, it is quick and easy to make. The only thing I thought odd was to use chicken broth in a vegetarian soup, so I used vegetable broth instead. And please do not let the Thai-style chili sauce turn you away.

I am not an adventurous grocery shopper, but I have learned to have a little more patience in searching the aisles and asking for help to find ingredients that are unfamiliar to me. I found Thai-style chili sauce rather easily in the international section of my grocery (which makes up only about an eighth of one aisle), and there was both a name brand and a store brand from which to choose.

This recipe does not yield a lot of soup – I got two large servings out of it – but it looks to be easily doubled if you need to serve a large crowd. Or if you want to enjoy a bit more of it yourself. Enjoy!

January 13 1013 101 Edited Carrot Coconut Soup

Carrot Coconut Soup
  • ¼ cup (1/2 stick) unsalted butter
  • 1 pound carrots, peeled and chopped
  • 1 medium onion, chopped
  • salt and pepper, to taste
  • 2 cups chicken (or vegetable) broth
  • 1, 13.5 ounce can unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce, plus additional for serving if desired
  1. Melt the butter in a large pot over medium-high heat.
  2. Add the carrots and the onion, season with salt and pepper, and cook, stirring often, until the carrots are softened. This should take 15-20 minutes.
  3. Stir in the broth, coconut milk and chili sauce.
  4. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft. This should take 40-45 minutes.
  5. Remove from heat and allow to cool slightly. When cool enough to work with, use a(n) (immersion) blender or food processor to puree the soup.
  6. Return the now-smooth soup to the pot (unless you used an immersion blender, then it is still in the pot), and reheat as needed to serve.
  7. If desired, thin with water and season with additional salt and pepper. Serve with additional chili sauce for a spicy kick.

67E87027C4CC634217943A944D12A08F Carrot Coconut Soup

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