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 – we’re making Coconut Carrot Ginger Soup!
Coconut Carrot Ginger Soup
- 4 T. unsalted butter
- 1 lb. carrots peeled, chopped
- 1 medium onion chopped
- 1 c. low-sodium chicken broth
- 18 oz. unsweetened coconut milk
- 2 T. thai-style chili sauce
- ½ T. grated ginger
- salt and pepper
- fresh cilantro leaves
- Melt butter in a large pot over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15-20 minutes.
- Stir in broth, coconut milk, and chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced.
- Let soup cool slightly, then purée until smooth. Add ginger and season to taste with salt and pepper. Serve and top with cilantro.
Loosely based on this recipe from Bon Appétit
One of my favorite things about this recipe is that it’s very easy to adapt if you’re vegetarian or vegan or if you’re cooking for a friend who is! To make this Coconut Carrot Ginger Soup vegetarian, simply use vegetable broth instead of low-sodium chicken broth and you’ll be good to go! And for vegans, all you have to do is cook the carrots and onion in olive oil instead of butter.
Now a couple of last notes:
- You should be able to find the thai-style chili sauce in the international cuisine aisle in your local grocery store, but if you can’t find it there you can buy it on Amazon!
- Friends, there is no reason on God’s green earth for you not to own an immersion blender. They’re the best thing on the planet. I use mine ALL the damn time. With an immersion blender, you don’t have to transfer boiling hot soup from pot to blender and back again. You just do all the blending in your pot. I’m telling you, it’s a game changer. This is the immersion blender I have, love, and give as a gift all the time.