In sub-zero degree weather we just want something to warm the belly. One of my favorite ways to do this is to tuck into a creamy, savory soup.
This soup is smooth and mellow, with just the right amount of kick.
What a great way to take the chill out of a cold, wintry night.
Carrot Coconut Soup
¼ cup butter
1 lb. carrots, peeled and sliced into coins
1 med. onion, chopped
2 cups low salt chicken broth
1 13.5 oz. unsweetened coconut milk (I used the Trader Joe’s light version)
2 Tbl Thai-style chili sauce ( I used Thai Kitchen’s Red Curry Paste)
Melt butter and sauté onions and carrots until softened…season with salt and pepper. After 15-20 minutes, stir in broth and milk and chili sauce. Bring to a boil and then reduce heat, simmering for about 40-45 min.
Let cool slightly and then puree in batches.
Recipe calls for fresh cilantro leaves to serve with but I used a sea salt/pepper crouton.
Recipe by Jackie Fucigna