Ingredients
- 4 tbsp Unsalted Butter
- 1 LB Carrots peeled & chopped
- Kosher Salt
- Freshly Ground Black Pepper
- 2 cups Low-Sodium Chicken Broth
- 1 14 oz can Unsweetened Coconut Milk
- 1 tbsp Sambal Oelek more if you want
- Sriracha Hot Chili Sauce for serving
- Fresh Cilantro for serving
Servings: servings
Instructions
- 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.
- 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.
- Divide soup among bowls, drizzle with sriracha and top with cilantro.
Recipe Notes
Source: Via Shutter Bean