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Carrot-Coconut Soup

Winter is the perfect time to get our soup on! It’s warm and comforting on a cold winter night. This easy to make creamy Carrot-Coconut Soup is creamy and naturally sweet and packed with lots of good stuff for you. Serve it with some homemade Sourdough Bread and you’ll be in heaven!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Prep Time: 10 Minutes
Cook Time: 1 Hour and 05 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 4

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 lb carrots, peeled and chopped
  • 1 medium onion, chopped
  • kosher salt
  • freshly cracked black pepper
  • 2 cups low-sodium chicken broth
  • 1 (13.5 oz) can unsweetened coconut milk
  • salt and pepper to taste
  • 2 Tbsp Thai-style chili sauce, plus more for serving
  • Fresh cilantro leaves, for garnish

Instructions:

  1. 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.

  2. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, about 40-45 minutes.

  3. Let soup cool slightly, then puree with an emulsion blender, or in a regular blender, until smooth. Reheat in saucepan, thinning with water to desired consistency; season with salt and pepper. Divide soup among bowls, drizzle with more chili sauce, and top with cilantro.

  4. MAKE AHEAD TIP: Soup can be made 3 days ahead of time. Let cool; cover, and chill. Reheat at serving time.

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