This velvety smooth and delicious carrot soup is perfect to warm you up. Carrots add natural sweetness while coconut milk gives a subtle richness and wonderful coconut flavor. This is one of those dishes that looks and tastes like you were in the kitchen for hours, but is actually very simple to make and cooks in only 35 minutes.
cost per recipe: $7.21
The price is determined by the national average.
tablespoons olive oil
extra large onion, diced (about 1 1/2 cups)
tablespoon minced peeled ginger root
teaspoon ground turmeric
pounds carrot, peeled and cut into large pieces
cups Swanson® Chicken Bone Broth
cup light coconut milk
cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)
green onion, thinly sliced (about 1/4 cup)
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the carrots and cook for 5 minutes.
Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.
Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.