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Epicurious

Carrot-Coconut Soup

4.9

(40)

This image may contain Bowl Food Dish Meal Soup Bowl and Plant

If you like things extra spicy, pass some chili sauce at the table.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt, freshly ground pepper
N/A 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.

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

    Step 4

    DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

TagsSoupSoup/StewCarrotRoot VegetableVegetableCoconut MilkStarterDinnerGluten FreeQuickEasyWeeknight MealsMake AheadSimmerBon Appétit
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