Coconut carrot soup is one meal I absolutely love and enjoy when I’m not in the mood for a heavy meal. I hope you give it a try and enjoy it too. Below is the recipe
4 tablespoons of coconut oil
1 pound carrots, peeled, chopped
1 medium onion, chopped
Salt, freshly ground pepper
2 cups of low-sodium chicken broth
1 can of unsweetened coconut milk
Seasoning of choice
Put oil 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 tablespoons chili sauce. Bring to 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 puree 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. (Soup is ready to consume! *Yummy*)
DO AHEAD: Soup can be made 3days ahead. Let cool, cover and chill.