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.
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!
- 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
- Melt the butter in a large pot over medium-high heat.
- 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.
- Stir in the broth, coconut milk and chili sauce.
- 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.
- 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.
- 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.
- If desired, thin with water and season with additional salt and pepper. Serve with additional chili sauce for a spicy kick.