Fall is pretty leaves season, sure, but it’s also the start of soup season—and here are one of our favorite recipes for autumn!
If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.
INGREDIENTS
- ¼ cup (½ stick) unsalted butter
- 1 pound carrots, peeled, chopped
- 1 medium onion, chopped
- Salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 can unsweetened coconut milk
- 2 tablespoons Thai-style chili sauce plus more for serving
- Fresh cilantro leaves (for serving)
RECIPE PREPARATION
ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.
INSTRUCTIONS
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook 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.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
Bon appetit!