There are Christmas bins, boxes of presents to be wrapped/shipped and piles of laundry all over my house – but it’s not stopping me from making another pot of this velvety carrot-coconut soup for the second time in a week. I first got wind of this recipe while reading one of my favorite blogs, Orangette. I was intrigued to make a carrot soup for the first time and boy, it did not disappoint. We topped it with some leftover cooked red quinoa, chopped cilantro and a BIG squeeze of lime.
This soup is warm, with a nice hint of heat from Sriracha, and the perfect balance of savory flavors and zip from lime juice that leaves your belly happy (and ready for seconds).
2 pounds of carrots, washed, peeled and chopped
1 medium onion, chopped
1 1/2 (13.5 ounce) cans of unsweetened coconut milk
4 cups of chicken broth
1 or 2 tablespoons of Sriracha, depending on heat preference
Kosher salt and ground black pepper, for taste
Lime wedges, for topping
Fresh cilantro leaves, roughly chopped, for topping
Optional: Cooked red (or regular) quinoa for topping.
Grilled chicken, chopped, is a nice companion, too.
In a large pot over a medium-high heat, add chicken broth, coconut milk, carrots, chopped onions and a few good pinches of salt and pepper, cover with lid. Cook until carrots are soft (about 20-30 minutes). Puree carrots until smooth and creamy, preferably right in the pot using an immersion blender. If not using, then blend in small batches in a blender or food processor. Put pot of pureed soup back to the stove top on a medium-low heat. Stir in Sriracha and taste to see if more salt or Sriracha is needed.
Serve with a big squeeze of lime, chopped cilantro and a heaping spoonful of cooked quinoa.
Recipe adapted from Bon Appetit