Easy & Yummy Carrot-Coconut Soup by Jennifer Frett - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Easy & Yummy Carrot-Coconut Soup

posted in Food & Drink
10/17/2014
  • 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
    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
    Garnish with cilantro before serving
  • Instructions

    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.

Comments

0
See all comments

Related Tips

13 Followers