Alright y’all, it’s that time of year where I want to eat all the soups and I want them all to be orange-ish. I came across this interesting sounding recipe in Bon Appetit and thought I’d give it a go. I’m obsessed with all things coconut lately (see exhibit A + exhibit B of my meals last week), so I thought why not soup? I changed the recipe a bit below to my tastes including adding nutmeg, I mean it’s fall so NUTMEG in absolutely everything, right? Right.
Cook Time: 45 minutes
1/4 cup unsalted butter
1 lb of peeled and chopped carrots
1 medium chopped onion
salt and pepper
2 cups chicken broth
13.5-oz. can unsweetened coconut milk
1 tbs sriracha sauce
1/2 tsp nutmeg
fresh cilantro leaves for topping
First, melt the butter in a large saucepan over medium-high heat. Then add the carrots and onion and season with salt and pepper. Cook, stirring often, until the carrots are softened, about 25-30 minutes. Then stir in the broth, coconut milk, and 1 tbsp sriracha chili sauce. Bring this to a boil, reduce heat, and let simmer, stirring occasionally until vegetables are soft and the liquid is slightly reduced, 40–45 minutes.
Let the soup cool slightly, then purée it in a blender until smooth. Add the soup into a clean saucepan, and reheat. You can also add a smidge of water if it’s too thick for you. Taste and season with salt, pepper and nutmeg.
Once you’re ready to serve, top with fresh cilantro and hit it with a little extra chili sauce if you want a real kick. Easy peasy dudes!