Sweet Nantes Carrot And Coconut Soup
15
Minutes
Prep Time
45
Minutes
Cooking Time
60
Minutes
Total Time
4
Serves Servings
Ingredients
- 1 Bag Harvest Fresh Sweet Nantes Carrot, peeled, chopped
- 1 Bag Harvest Fresh Cipollini Onions, peeled and chopped
- ¼ cup (½ stick) unsalted butter
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium Chicken Broth
- 13.5-oz. can Unsweetened Coconut Milk
- 2 Tbsp Thai-style Chili sauce, plus more for serving
- Fresh Cilantro leaves and or grated Lime Zest (for serving)
Directions
- 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 Tbsp. chili 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 chili sauce, and top with cilantro and or grated lime zest
What You Need
