This recipe is liked by 0 person(s). |
Carrot coconut soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1/4 cup | butter |
1 lb | carrots peeled and chopped |
1 med | onion chopped |
Salt | |
Pepper | |
2 cups | chicken broth |
1 13.5 oz can | coconut milk |
2 tbsp | thai style chili sauce plus more for serving |
Fresh cilantro for serving |
1. Melt butter in a large saucepan over med-high heat. Add carrot and onion season with salt and pepper and cook stirring often until carrots are softened 15-20 min. Stir in broth, coconut milk and 2 tbsp chili sauce. Bring to a boil reduce heat and simmer stirring occasionally until vegetable are very soft and liquid is slightly reduced 40-45 min.
2. Let soup cool slightly then purée in a blender until smooth. Reheat in a clean saucepan, thinning if desired. Season with salt and pepper
3. Divide among bowls and top with cilantro
Make ahead soup can be made up to 3 days ahead and reheat
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe