Topped with toasted almonds & fresh cilantro - wow! |
Topped with homemade tomatillo salsa, toasted almonds, and squeeze of lime - super WOW! |
Easy & Delicious Carrot Soup
Adapted from a 101 Cookbooks
recipe
2 tablespoons unsalted butter or
extra-virgin olive oil
1 leek, halved and sliced
2 pounds carrots, peeled and chopped - 1/2-inch chunks
1 13.5-ounce can unsweetened coconut milk (not Lite)
2 pounds carrots, peeled and chopped - 1/2-inch chunks
1 13.5-ounce can unsweetened coconut milk (not Lite)
1 ½ cups water (just fill empty coconut can with water stir to catch any coconut left on inside of can)
1 1/2 teaspoons sea salt, or to taste
1 lime (cut into slices for serving)
1 1/2 teaspoons sea salt, or to taste
1 lime (cut into slices for serving)
In a large sauce pan over medium heat
add the butter and leek. Sauté leek for a few minutes, until they start to turn translucent and
golden brown around edges. Stir in the carrots. Allow to cook
another minute or two, and then add the coconut milk, salt, and water. Allow to
simmer until the carrots are tender, 10 - 15 minutes, and then puree using a
blender or hand blender until the soup is completely silky smooth. This next
part is important (with any soup) - make any needed adjustments. Add more water
if the consistency needs to be thinned out a bit. After that taste for salt,
adding more if needed. Squeeze a slice of lime over individual servings and serve topped with whatever greens and nuts you like best. I like the following: chopped cilantro, homemade tomatillo salsa, toasted
almonds, and a squeeze of lime is a MUST!
