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Carrot Coconut Soup

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Ingredients

1 to 2 tablespoons Olive Oil
1 pound Carrots peeled, chopped
1 Medium Onion chopped
Kosher Salt
Freshly Ground Black Pepper
2 cups Low-Sodium Broth
13.5 -oz. can Unsweetened Coconut Milk
2 tablespoons plus more for serving Thai-Style Chili Sauce
for serving Fresh Herbs

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Carrot Coconut Soup

Features:

    This soup has everything. It is sweet, spicy and inviting. I would highly recommend adding fresh herbs or an herb oil at the end to cut through sweetness of the soup.

    • Medium

    Directions

    Pour olive oil 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.

    Divide soup among bowls, drizzle with chili sauce, and top with herbs or herb oil.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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