Carrot-Coconut Soup

Ingredients for Carrot-Coconut Soup

• 60g (1/2 stick) unsalted butter

• 450g carrots, peeled, chopped

• 1 medium onion, chopped

• Kosher salt, freshly ground pepper

• N/A freshly ground pepper

• 475ml low-sodium chicken broth

• 1 13.140g can unsweetened coconut milk

• 2 tablespoons Thai-style chilli sauce, plus more for serving

• Fresh coriander leaves (for serving)

• Ingredient info: Thai-style chilli sauce is available at Asian markets and in the Asian foods section of some supermarkets.

How to make Carrot-Coconut Soup

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, coconut milk, and 2 tablespoons chilli sauce. 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; season with salt and pepper.

Divide soup among bowls, drizzle with chilli sauce, and top with coriander.

DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.