This is one of those soups. One of those soups that not only nourishes but tantalizes the taste buds. It’s thick and leaves you feeling well fed. I stumbled upon this back in January when I was looking for something new to do with carrots. Soup sounded like a good option but I wanted a bit more than seasoned carrots and broth. But a carrot soup with coconut milk and chili sauce? I was intrigued.
Holy cow people! Carrots and coconut milk are an incredible combination! Especially with a little heat to warm the soul. The carrots lend just a hint of sweetness that marries quite well with the coconut milk and is balanced out by the heat of the chili sauce. And because of all the fat from the coconut milk and butter it is absolutely satiating. This soup is an instant favorite.
So I made it again. And again for hosting my first IF:Table. And then again upon returning from my trip to Southern California. This recipe is a keeper and couldn’t be simpler.
But before we get into the recipe itself, I want to talk a little about the heat component of this soup. The original recipe calls for a Thai chili sauce. If you do a quick google search for Thai chili sauce you see there are quite a few options. When I first made the recipe I used a Thai red curry paste because it is what I had on hand. I have since tried it with sambal oelek and have found that I much prefer the overall taste of the soup with the curry paste. I also feel like it allows me to control the heat better (I’m not a big fan of spicy foods.) So use whichever suits your palate best and adjust the heat to taste. Just remember, each chili sauce/curry paste adds it’s own flavor so it will change the flavor of the soup.
Now, with that said, this recipe is a traditional soup recipe in that you sauté the veggies in some butter till soft, add liquid and seasonings, and simmer. Puree and adjust seasonings. Finish with a squeeze of lime to give the flavors a pop. No need for a garnish as you will consume this faster than you could even think of garnishing.
Carrot Coconut Soup
Adapted from: Bon Appetit
- ¼ cup ghee (or butter)
- 1 lb carrots, scrubbed and chopped
- 1 medium onion, chopped
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 cups chicken broth
- 1 – 13.5 oz can coconut milk (full fat)
- 1 tbsp Thai red curry paste or (2 tbsp for med heat, 3 tbsp for spicy, etc.)
- 1 lime, sliced into 4 wedges
In a medium sauce pot, melt ghee over medium heat. Add in carrots, onions and salt and pepper. Stirring often, saute on med-low heat till carrots are soft. About 20 minutes.
Add in chicken broth, coconut milk, and curry paste and stir together. Bring to a boil, then reduce heat to low, and simmer about 40 minutes till vegetables are soft and liquid is slightly reduced. Puree with an immersion blender or food processor till smooth. Taste and adjust seasonings as needed.
Serve with a wedge of lime on the side.
Serves: 4 as a side