Fall is here and this soup is the perfect way to ring in the new season. Plus its orange and we all know orange is the new black. Whipped up in 20 minutes or so, the mix between coconut and carrot will make you want to pull on your fall sweater and cozy up on the couch as you watch the leaves fall and change colors.
Coconut Carrot Soup
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 to 6 servings
Ingredients:
2 tablespoons butter
1 small yellow onion, diced
2 cloves garlic, pressed or minced
1 (2-lb) bag carrots, (about 15 carrots), peeled and chopped
1 (13.5 ounce) can coconut milk, (about 2 cups)
2 cups chicken stock
1 teaspoon ginger, freshly grated
2 tablespoons lime juice
1 tablespoon heavy cream, for garnish
Directions:
In a medium saucepan, melt butter over medium heat. Add onions and garlic, cook until translucent, about 3 minutes. Add in carrots, stir frequently, and cook for 10 minutes. Pour in coconut milk, stock, ginger, and lime juice, bring to a boil. Lower heat to a light simmer for 10 minutes.
Transfer soup to a blender (or use an immersion blender right there in the pot) in two batches and puree completely Return soup back to the pot (if you used a blender) to heat it back up (add in a little extra chicken stock to loosen the soup, if needed). Season with salt and pepper as needed. Optional: Drizzle heavy cream on top to garnish