Sweet and Spicy Carrot Soup

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Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup sliced green onions
  • 3/4 pound (1/2-inch-thick) slices carrot
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons chopped Fresno chile (فریسنو چلی)
  • 1 1/2 cups unsalted chicken stock
  • 1 1/2 cups water
  • stems from 1 bunch cilantro, tied with kitchen twine
  • 1/2 cup light coconut milk
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Sliced Fresno chile
  • Sliced green onions

How to Make It


Heat olive oil in a saucepan over medium heat. Add 1/3 cup sliced green onions; cook 3 minutes. Stir in carrot, ginger, and 2 teaspoons chopped Fresno chile; cook 2 minutes. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft. Cool 10 minutes; discard cilantro stems. Combine carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth. Return to pan; heat over medium-low until warm. Serve with sliced Fresno chile and sliced green onions.

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