Warm Up with This Carrot, Coconut, and Coriander Soup
Root vegetables are trending. Here's one way to get more of them in your life.
Growing up, my mother always said that carrots were good for your eyes. So I ate them—at restaurants and my grandmother's table—despite their bland flavor, the result of being steamed into oblivion. Over the years I came to despise the root, but in these farm-to-table times it's enjoying a renaissance. On crisp autumn evenings, a perfectly roasted carrot hits the spot, especially if it's the heirloom variety served with dill, capers, and roasted shallots at Vic's in New York City. (Seriously, they're like candy.) But there are plenty of other ways to have your fill of the season's go-to vegetable.
Lonny's recipe guru Diana Yen concocted this creamy carrot-and-coconut-milk soup as the ideal fall lunch or light dinner. Here, sweet, earthy carrots combine with coriander and chili sauce for a bright dish that's at once cozy and invigorating. Curl up with a big bowl on a chilly evening or pair it with a comforting side of grilled cheese—while carrots are still good for your eyes, it turns out they're even better for your stomach.
Carrot, Coconut, and Coriander Soup
- 2 tablespoons butter
- 1 pound carrots, peeled and chopped
- ½ onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 1-inch piece of ginger, peeled and minced
- salt and pepper
- 2 teaspoons ground coriander
- 4 cups chicken broth
- 7 ounces unsweetened coconut milk
- 1 tablespoon chili sauce (Sriracha brand preferred), plus more for serving
- cilantro leaves, for serving
- sour cream, for serving
- pepitas, for topping
- cinnamon, for topping
In a large saucepan over medium-high heat, melt butter. Add carrots and onion and cook, stirring often, until carrots are softened, 15–20 minutes. Add garlic and ginger, cook for 1 minute. Season with salt and pepper. Stir in coriander, broth, coconut milk, and chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 20-
Let soup cool slightly, then purée with an immersion blender until smooth. Thin with stock to desired consistency and season with salt and pepper. Divide soup among bowls, top with cilantro, sour cream, pepitas, and cinnamon.