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Easy & Yummy Carrot-Coconut Soup
Food & Drink
INGREDIENTS ¼ cup (½ stick) unsalted butter 1 pound carrots, peeled, chopped 1 medium onion, chopped Kosher salt and freshly ground black pepper 2 cups low-sodium chicken broth 13.5-oz. can unsweetened coconut milk 2 tablespoons Thai-style chili sauce plus more for serving
Garnish with cilantro before serving
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. 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 purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.