RECIPE| Carrot Coconut Soup

Old man winter is moving in over here in N.C. I don’t know if you are getting the gloomies like we are. E N O U G H already. Geez! Rain, clouds, cold, wait it was 76 two days ago and now winter again, UG! All I could think of today was warm comforting soup. However, not at the expense of my waistline! Summer is just around the corner and so are swimsuits. I’m not about the ruin a perfectly good workout this morning with a burger and fries!

This soup is so satisfying anytime of the year, I am sure you will be putting into your favorites recipe folder and serving for brunch or lunch or dinner. It is that good!

CARROT COCONUT SOUP

makes 8 servings

4 tablespoons unsalted butter
2 lbs. carrots, peeled & chopped
2 medium onion, chopped
kosher salt, freshly ground pepper
6 cups low-sodium chicken broth
1 14 oz. can unsweetened coconut cream
1 tablespoon garlic chili sauce (more if you want)
sriracha (for serving, can be omitted for wimps)
fresh cilantro (for serving)

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 garlic 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 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. If it’s for the kiddies don’t put the sriracha, a little sour cream or creme fraiche to cool the mouths of little people. It’s warm without the extra heat but it is good!

It is incredibly satisfying on many levels, rich and creamy, spicy, tangy, and fresh. Just perfect for a gloomy day!

Make enough for leftovers because we were craving for days!

Enjoy!

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