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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.

To download this recipe, please click here. 

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