Updated: Mar 29
This is one of our favorite soups, partly because it is really tasty, and partly because it really is so beautiful.
Want a soup that is a lovely bright spot on your table? One that comes together quickly, and is full of flavor? Carrot-coconut soup is your best bet!
I've updated the original recipe I found, making it one of our favorites now. Use more or less of the sriracha or harissa, as you prefer. I hope you like it!
Original recipe found on orangette.blogspot.com 6-8 servings
2 T olive oil 2 lb. (910 grams) carrots, peeled and chopped 1 medium onion, chopped
1 garlic clove, smashed
1 - 2 tsp grated fresh ginger, optional Kosher salt 6 cups (950 ml) chicken broth 1 (13.5-ounce) can unsweetened coconut milk About 2 Tbsp. sriracha or harissa, to taste Lime wedges, for serving Fresh cilantro leaves, chopped, for serving,
Heat the oil in a large pot over medium-high heat. Add the carrots, onion, garlic and ginger, if using, and season with a couple good pinches of salt, and cook, stirring often, until the carrots are softened, 15-20 minutes. Stir in the broth, coconut milk, and 1 tablespoon of the sriracha. Bring to a simmer, and cook, stirring occasionally, until the vegetables are very soft and the liquid is slightly reduced, about 45 minutes.
Puree the soup with an immersion blender right in the pot (watch for splatters!) or in small batches in a regular blender. (Note: blending it in the blenders adds a lovely velvety texture, but yes, does make that many more dishes to wash.) Check for seasoning, and add more salt if necessary.
Serve with a generous squeeze of lime in each bowl, and top with cilantro. I will often add a bit more sriracha at this point to those who like it a little spicier.