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. 

How to Make It

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.

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