Cravings for comforting foods in my house are on the rise while we shelter in place. However, one cannot live on mac and cheese alone. This soup checks all the comfort food boxes, creamy texture, warming spices and a high yum factor. You can use what you have available, I subbed in coconut cream for the coconut milk and thinned it with water. Use butternut squash or sweet potato if you don’t have carrots. Stay safe everyone.
Carrot Coconut Soup
Makes 1 L
4 1 cup servings
2 tsp olive oil
½ cup finely diced onion
2 cups chopped carrots
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
¼ tsp turmeric
¼ tsp ground ginger
2 cups chicken or vegetable broth
1 cup coconut milk (or ½ cup coconut cream thinned with ½ cup broth or water)
- Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally until onion is softened and golden, 5-7 minutes. Add carrots, salt, pepper, turmeric, ginger and a splash of broth and cook, stirring occasionally, until carrots are beginning to soften, 4-5 minutes. Add remaining broth and bring to a simmer. Reduce heat to medium-low and simmer until carrots are very tender, 10-15 min.
- Once carrots are softened, puree soup using an immersion blender. Stir in coconut milk. Serve warm, drizzled with coconut milk, if desired.