Did you know we’re just wrapping up National Soup Month? I suppose if I’m being honest, every month is National Soup Month as far as I’m concerned. But in January, I’m not the only one celebrating. With the weather cold and gross across most of the country, it makes sense to celebrate soup at this time of the year. If you have the right recipe, soup is a nutritious, filling, and easy-to-make meal, all in one bowl. And you better believe I have the right soup recipe for you today.
FIGO Pasta is one of my family’s favorite restaurants in Atlanta. I’m not a huge fan of pasta, so my go-t0 meal there is their signature soup, Coconut Carrot with Ginger. It’s creamy, super flavorful, and all things considered, it’s pretty healthy. Over the years I developed a complete obsession with this soup so when I started cooking five years ago, it was the first soup recipe that I tried to duplicate.
Not to toot my own horn, but I totally nailed it. In fact, I’d go out on a limb and say that I like my version more than FIGO’s. This soup recipe involves peeling and chopping a ton of carrots, so it’s a little labor intensive, but well worth the work.
- 1/4 c. (1/2 stick) unsalted butter
- 1 pound carrots, peeled, chopped
- 1 medium onion, chopped
- sea salt and freshly ground black pepper
- 2 c. low-sodium chicken broth
- 1 1/2 cans (20 oz) light unsweetened coconut milk
- 2 T. Thai chili sauce (like this)
- 3 tsp. minced ginger
- Start by melting your butter in a large pot over medium-high heat. Once the butter has melted, add in the carrots and onion and season them to taste with salt and pepper. Cook for 15-20 minutes or until the carrots have softened.
- Add in the chicken broth, coconut milk, chili sauce, and ginger. Bring the mixture to a boil, then reduce the heat. Stirring occasionally, let it simmer until the vegetables are very soft and the liquid is slightly reduced. This should take about 40-45 minutes.
- Using either a blender, food processor, or immersion blender, purée the soup until it is very smooth. Now serve it up to your lucky diners and be prepared for them to ‘ooh’ and ‘aah’ for hours!
NOTE: This recipe serves four, but I always triple it. That way you can enjoy it for a few days and freeze the rest.
ADDITIONAL NOTE: Since I am a single person who lives alone, I suppose I should probably stop tripling recipes. My freezer is already full to overflowing with soup. Oh well. At least it makes it easy to host spontaneous dinner parties.
FINAL NOTE: If you cook a lot, or even just cook soup on a regular basis, I really suggest investing in an immersion blender! I’m obsessed with mine and use it on a weekly basis.
Be sure to comment below and share your favorite soup recipe!