Carrot Coconut Soup
Recipe slightly adapted from Bon Appetit Magazine
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt & pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and sambal oelek. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
  2. Let soup cool slightly, then puree in a blender or with an immersion blender until smooth. Reheat in the saucepan, thinning with water to desired consistency; season with salt & pepper.
  3. Divide soup among bowls, drizzle with sriracha and top with cilantro.
Recipe Notes