
Carrot-Coconut Soup
A delicious thai dish. Gluten-free friendly.
Total Time
199 min
Serves
6
Rating
0.0 (0)
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.
Instructions
- 1
Melt butter in a large saucepan over medium-high heat.
- 2
Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes.
- 3
Stir in broth, coconut milk, and 2 tablespoons chili sauce.
- 4
Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
- 5
Let soup cool slightly, then purée in a blender until smooth.
- 6
Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
- 7
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
- 8
DO AHEAD: Soup can be made 3 days ahead.
- 9
Let cool; cover and chill.