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).
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