Spicy spicy soup for cold cold day………
Know what I’ve been complaining about a lot? Like……. way too much it’s annoying a lot?
Yes, I could put on more clothes. Yes, I could bundle up in down coats while I sit on my couch in a gazillion layers. But here’s the thing guys, I live in Western Washington. And until this fall, I’ve lived in a teeny tiny apartment with a radiator that never shut off all the way. All you peeps who live in big houses or cold cold areas……… HOW THE HECK DO YOU HANDLE IT? I know, I’m being a total baby. My friend gave me a pair of Cuddl Duds on New Years and it has basically changed my life. So I’m a layers girl now.
And a soup errrrrrrrnight kind of girl.
I found this carrot soup recipe last year on Shutterbean. Fell in love, made it immediately, fell in love even more. We ate the entire pot in one night. You guys, an entire pot. In one night. Whoa.
This year, I tried to make a TRIPLE batch. Also, I tried to chop 3 onions in a food processor. Know what that made? Onion puree. After saying “screw it” and attempting this soup without the browned onions, I’ve got a triple batch of onion flavored soup. It’s……. um……… edible. So, moral of the story, DON’T do what I do and try to make a triple batch of this goodness. Stick with enough room in your pot to brown those onions in the butter. Then make it again, like the next day.
- 4 Tablespoons unsalted butter
- 1 lb carrots peeled & chopped
- 1 medium onion chopped
- Salt and pepper
- 2 cups chicken or vegetable stock broth
- 1 14 oz . can unsweetened coconut milk
- 2 Tablespoons sambal oelek
- Sriracha for serving
- Fresh cilantro for serving
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.