This soup was really, really good. It’s great in the fall, but also perfect to start the New Year, as it’s warm and comforting, but also not carb-heavy (I’m assuming I’m not the only one who eats more carbs that usual in late December?). You can serve it with some Thai chili sauce if you wish, and I’d consider a dollop of plain yogurt or a drizzle of olive oil to make it richer. You can also double the recipe easily.
¼ cup (½ stick) unsalted butter (I used vegan margarine)
1 lb. carrots, peeled, chopped
1 medium onion, chopped
kosher salt and freshly ground black pepper
2 cups low-sodium chicken or vegetable broth
13.5-oz. can unsweetened coconut milk
fresh cilantro leaves (for serving)
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 and coconut milk. 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 if necessary; season with salt and pepper.
Divide soup among bowls, top with cilantro, and drizzle with Thai chili sauce (if using).