Carrot-Coconut Soup
From the kitchen of CarlySilky carrots meet creamy coconut in this gently spiced soup that's comforting without being heavy. A hit of Thai chili sauce adds warmth and complexity, while fresh cilantro brightens each spoonful. Perfect for weeknight dinners or meal prep.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/4 cup (1/2 stick) unsalted butter
- 11 pound carrots, peeled, chopped
- 11 medium onion, chopped
- 1Kosher salt, freshly ground pepper
- 1N/A freshly ground pepper
- 12 cups low-sodium chicken broth
- 11 13.5-ounce can unsweetened coconut milk
- 12 tablespoons Thai-style chili sauce, plus more for serving
- 1Fresh cilantro leaves (for serving)
- 1Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.
Instructions
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.
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.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.