Sweet & Spicy Carrot soup

Ingredients

• 1 tablespoon olive oil
• 1/3 cup sliced green onions
• 3/4 pound (1/2-inch-thick) slices carrot
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons chopped Fresno chili
• 1 1/2 cups unsalted chicken stock
• 1 1/2 cups water
• stems from 1 bunch cilantro, tied with kitchen twine
• 1/2 cup light coconut milk
• 1 tablespoon brown sugar
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• Sliced Fresno chili
• Sliced green onions

Directions

1. Heat olive oil in a saucepan over medium heat.
2. Add 1/3 cup sliced green onions; cook 3 minutes.
3. Stir in carrot, ginger, and 2 teaspoons chopped Fresno chili; cook 2 minutes.
4. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft.
5. Cool 10 minutes; discard cilantro stems. Combine carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth.
6. Return to pan; heat over medium-low until warm.
7. Serve with sliced Fresno chili and sliced green onions.

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