Spicy Carrot-Coconut Soup Recipe

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic).
  • Add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute.
  • Add bouillion cubes and water (water should just about immerse the contents of the pan).
  • Simmer until carrots are tender.
  • Blend the contents of the pan and return to pan.
  • Stir in coconut milk and heat through without allowing it to boil.
  • Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper.
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