Sautéeing coaxes the earthy sweetness from carrots and coconut milk rounds the edges of ginger, garlic, and coriander for a velvety Thai-style soup that can be dinner in less than an hour.
1 tablespoon of canola oil
1 tablespoon of butter
1 chopped medium onion
½ teaspoon kosher salt
2 minced garlic cloves
1 tablespoon grated ginger
½ teaspoon freshly ground coriander seed
Pinch of cayenne
1 pound chopped carrots
2 cups chicken or vegetable stock
1 cup coconut milk
½ cup chopped cilantro
- In a soup pot or skillet with high sides, heat canola oil and butter over medium-high heat. Add chopped onion and kosher salt and cook, stirring occasionally, until onion is translucent. Lower heat and add garlic cloves and grated ginger. Stir in freshly ground coriander seed and cayenne. Cook until garlic begins to color, and then add chopped carrots. Continue to stir and cook over medium heat until carrots start to brown. Add chicken or vegetable stock and bring to a boil over high heat. Lower heat and simmer until carrots are soft enough to mash against the side of the pot, about 30 minutes.
- Remove soup from heat and puree. If using an immersion blender, puree soup in pot until smooth. Otherwise, cool soup and working in batches, transfer to a blender to puree until smooth. Return soup to pot and warm over medium heat, stirring in coconut milk until incorporated. Taste and adjust for salt. Ladle soup into bowls and garnish with chopped cilantro and wedges of lime.