Makes 4 servings.
Coconut milk gives this soup an unusual taste and silky texture. It is good cold or hot and freezes very well.
INGREDIENTS:
2 tablespoons extra-virgin olive oil
1 onion, sliced
6 large carrots, about 1 ½ pounds, peeled and sliced
One 13.5 ounce can unsweetened coconut milk
2 cups vegetables broth
2-3 tablespoons lime juice
Kosher salt
Freshly ground black pepper
Cilantro leaves for garnish
PREPARATION:
In a medium saucepan, heat the olive oil then add the onion and carrots, and sauté for a few minutes. Add coconut milk and 1¾ cups vegetable broth. Bring to a boil over high heat. Lower the heat and boil gently covered for 20 minutes. The carrots will be soft.
Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth.
Season to taste with lime juice, salt and pepper.
NOTE:
If you freeze the soup, be sure to whisk as it is boiling to bring back its silky texture.
