Carrot-Coconut Soup

Ingredients for Carrot-Coconut Soup

• 60g (1/2 stick) unsalted butter

• 450g carrots, peeled, chopped

• 1 cipolla media, tritata

• Sale kosher, pepe macinato fresco

• N/A freshly ground pepper

• 475ml brodo di pollo a basso contenuto di sodio

• 1 13.140g can unsweetened coconut milk

• 2 tablespoons Thai-style chilli sauce, plus more for serving

• Fresh coriander leaves (for serving)

• Ingredient info: Thai-style chilli sauce is available at Asian markets and in the Asian foods section of some supermarkets.

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 tablespoons chilli 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.

Divide soup among bowls, drizzle with chilli sauce, and top with coriander.

DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

Avvertenza

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