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Sweet and Spicy Carrot Soup

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 cup)

The combination of carrots, Fresno chili, brown sugar, fresh ginger, and green onions give this soup a sweet and spicy flavor. 

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup sliced green onions
  • 3/4 pound (1/2-inch-thick) slices carrot
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons chopped Fresno chile
  • 1 1/2 cups unsalted chicken stock
  • 1 1/2 cups water
  • stems from 1 bunch cilantro, tied with kitchen twine
  • 1/2 cup light coconut milk
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Sliced Fresno chile
  • Sliced green onions

Nutrition Information

  • calories 107
  • fat 4.1 g
  • satfat 0.8 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 241 mg
  • calcium 67 mg

How to Make It

  1. Heat olive oil in a saucepan over medium heat. Add 1/3 cup sliced green onions; cook 3 minutes. Stir in carrot, ginger, and 2 teaspoons chopped Fresno chile; cook 2 minutes. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft. Cool 10 minutes; discard cilantro stems. Combine carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth. Return to pan; heat over medium-low until warm. Serve with sliced Fresno chile and sliced green onions.