My last recipe was one that I felt embodied summer, but now I transition to a recipe that embodies my favorite season of the year.. fall. Earthy fresh carrots, zesty garlic and chili sauce, and bold aromatic cilantro makes this a deliciously perfect soup to warm up with on those chilly fall nights.
1/4 cup unsalted butter
1lb (roughly 6 cups) peeled and chopped carrots
1 medium yellow onion
3 cups chicken or vegetable broth
2 cups coconut milk
1 Tbs chili garlic sauce (found next to Sriracha at the grocery store)
1 tsp ground ginger
Juice from 1 lime
2 Tbs fresh cilantro, chopped
1 1/2 to 2 cups water
Salt and pepper to taste
Freshly chopped cilantro and red pepper flakes for serving
In a large pot over medium heat, melt butter. When hot, add carrots and onion. Cook for 15-20 minutes, stirring occasionally.
Stir in chicken or vegetable broth, coconut milk, chili garlic sauce, ginger, lime juice, and chopped cilantro. Cover and simmer over low-medium heat for 15 minutes or until carrots are soft.
Remove from heat and let soup cool for 10 minutes. If you’re using a regular blender you may want to wait even longer for the soup to cool. The hot soup, vibration, and the steam can cause the lid to blow off your blender, so cover the top with a towel and press down firmly while you puree the soup. Also be careful not to overfill the blender, so try blending in 2-3 batches. Same goes for your food processor. Don’t overfill the liquid line.
Transfer the pureed soup into a large pitcher and then transfer back to the pot that you originally cooked it in. Place over low-medium heat, add water until you reach your desired consistency, season with salt and pepper, and stir every few minutes for 10 minutes or until soup is reheated.