Spicy Carrot Soup
Adapted from Bon Apetit
2 Tablespoons Olive Oil
1 Pound Carrots, Peeled and Chopped
1 Medium Yellow Onion, Chopped
2 Cups Water
11-Ounce Aseptic Carton or 14-Ounce Can Full Fat Coconut Milk
Salt and Ground Black Pepper, To Taste
1 - 2 Tablespoons Sriracha
Fresh Parsley, for Garnish (Optional)
Heat the oil in a medium pot over moderate heat. Add carrots and onion and saute until the onions are lightly browned and aromatic. Pour in the water and coconut milk, bringing the mixture to a boil before reduce heat to a simmer. Cook, stirring occasionally, until the carrots are fork-tender; about 25 - 30 minutes.
Use an immersion blender or traditional standing blender to thoroughly puree the soup until entirely smooth. Season with salt, pepper, and sriracha to taste, thinning with additional water if necessary.
To serve, top bowlfuls with a final drizzle of sriracha for an extra kick of spice, plus fresh parsley leaves if desired.
The soup can be made up to a week in advance when stored in an airtight container.
Makes About 4 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com