Spicy coconut carrot soup

• Produce

  • 1 lb Carrots
  • 1 Cilantro, fresh
  • 1 Onion, medium

• Canned Goods

  • 2 cups Chicken or vegetable stock broth
  • 1 14 oz . can Coconut milk, unsweetened

• Condiments

  • 1 Sriracha

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, unsalted

• Other

  • 2 tablespoons sambal oelek

Found on rhubarbarians.com

Description

Directions

• Melt butter in a large saucepan over medium-high heat. Add onion and season with salt & pepper. Cook for about 5 minutes, or until onions are starting to brown. Add carrots and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and sambal oelek. 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 puree in a blender or with an immersion blender until smooth. Reheat in the saucepan, thinning with water to desired consistency; season with salt & pepper.
• Divide soup among bowls, drizzle with Sriracha and top with cilantro.