Carrot-Coconut Soup



Courtesy of: bon appetit



  • ¼ cup (½ stick) unsalted butter
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 13.5-oz. can unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce plus more for serving
  • Fresh cilantro leaves (for serving)


Ingredient Info:

  • Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.



  • 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.
  • Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill.
  • Recipe by Clayburn Village Store & Tea Shop, Abbotsford, BC
  • Photograph by Matt Duckor
Nutritional Content
  • Calories (kcal) 360
  • Fat (g) 31
  • Saturated Fat (g) 25
  • Cholesterol (mg) 35
  • Carbohydrates (g) 18
  • Dietary Fiber (g) 4
  • Total Sugars (g) 9
  • Protein (g) 5
  • Sodium (mg) 440


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