Carrot and Coconut Soup
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- Total time
- 35 min
Ingredients
- 2 pounds carrots, trimmed and not peeled
- 1 Tablespoon grapeseed oil
- 3 cups vegetable broth
- 1 cup lite coconut milk
- 1/2 cup cilantro (with stems)
- 1 teaspoon Sambal Oelek
- 1 teaspoon sesame oil
Steps
- 1
Heat oven to 400 degrees. Toss the trimmed carrots with the grapeseed oil and cook for 30 minutes, or until fork tender.
- 2
In a blender, add the vegetable broth, coconut milk, carrots, cilantro and Sambal Oelek.
- 3
Puree for 5 minutes for silky smooth soup.
- 4
Garnish with chopped cilantro and a drizzle of sesame oil.
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