This fall season is just so fantastic! As I write this, the sky is a brilliant blue, leaves are fluttering on a cool wind, and the day is unfolding in such a lovely, slow way. Shortly, I'll be making another batch of this Carrot Coconut Soup, which will take me approximately 30-ish minutes. A perfectly short interval of time spent in the kitchen today so that the family and I will have plenty of time to do all the things, or none of the things, we plan to do today.
Later, when the sun lowers and the light turns a pinky-orange, we will dig into a warm bowl of fall color. Cozying us from the inside-out.
Here's our recipe:
The amount of time you spend making this soup will not prepare you for the amazing flavor that will simmer forth. Simple preparation with spectacular results. Serve for a quick lunch, or dinner, with a side salad, or as an elegant starter for dinner guests. I often double or triple this recipe and freeze the extra servings for an even snappier meal prep.
Carrot Coconut Soup
2 T butter
1 T oil
1 1/2 lbs. carrots, cleaned and cut into one inch pieces
1 medium onion, chopped
1 (14 ounce) can light coconut milk
2-3 C chicken or vegetable broth
1 1/2 t salt
3/4 t pepper
basil pesto, for garnish
In a large stock pot, melt your butter and oil together over medium heat. Add in your carrots, salt and pepper. Cook carrots for 5 minutes before adding in your onions. Continue to cook your vegetables over medium heat, stirring often, until carrots become fork tender. Pour in your coconut milk and broth, turn the heat up to high and bring soup to a boil. Once boiling, reduce to a simmer and cover for 10 minutes.
Turn off the heat and allow soup to cool enough so that you can use your immersion blender (or regular blender) to smooth the soup. Blend soup until perfectly soup. Re-warm soup to serve. Garnish with a large drizzle of pesto. Enjoy!!
Here's our pesto recipe!
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