Carrot and Coconut Soup

The Midwest will just not let its grip off this cold weather, and while I enjoy soup 365 days a year, I also want something light and spring-like this time of year.

Roasting carrots brings out a whole other level of flavor to this soup, so I suggest not skipping that part. While you could boil the carrots until tender, I promise roasting them will kick this soup up to the highest notch.

Then the blender does all the work! I have a Vitamix, so I pureed my soup for five full minutes to get this silky texture. If you have a stick blender, it may not get this silky.

Carrot and Coconut Soup

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Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

2 pounds carrots, trimmed and not peeled

1 Tablespoon grapeseed oil

3 cups vegetable broth

1 cup lite coconut milk

1/2 cup cilantro (with stems)

1 teaspoon Sambal Oelek

1 teaspoon sesame oil

1. Heat oven to 400 degrees. Toss the trimmed carrots with the grapeseed oil and cook for 30 minutes, or until fork tender.

2. In a blender, add the vegetable broth, coconut milk, carrots, cilantro and Sambal Oelek.*

3. Puree for 5 minutes for silky smooth soup.

4. Garnish with chopped cilantro and a drizzle of sesame oil.

*Sambal Oelek is an Indonesian chili paste – the amount I used in this soup made this soup flavorful, but if you don’t like spice, either use half or eliminate all together. However, I do love the spicy kick to offset the sweetness of the carrots and coconut milk.

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Yield: 4

Author: Biz Velatini

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Carrot and Coconut Soup

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 2 pounds carrots, trimmed and not peeled
• 1 Tablespoon grapeseed oil
• 3 cups vegetable broth
• 1 cup lite coconut milk
• 1/2 cup cilantro (with stems)
• 1 teaspoon Sambal Oelek
• 1 teaspoon sesame oil

Instructions

1. Heat oven to 400 degrees. Toss the trimmed carrots with the grapeseed oil and cook for 30 minutes, or until fork tender.
2. In a blender, add the vegetable broth, coconut milk, carrots, cilantro and Sambal Oelek.
3. Puree for 5 minutes for silky smooth soup.
4. Garnish with chopped cilantro and a drizzle of sesame oil.

https://www.thechoppingblock.com/blog/carrot-and-coconut-soup

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