I am pretty darn proud of myself for actually following this Cooking Cure thing! It is now Day 10, whose assignment is to shop for and cook your chosen recipe from your list, and I have officially completed every challenge of this Cure so far! I’m gonna go ahead and unofficially add this to the list of things to celebrate at my super duper fancy birthday dinner tonight (P.S. doesn’t that place look amazing?? I’m probably gonna be That Girl and take pictures of all of my meals tonight, you know, for posterity. And for you guys!)!
Anywho, it’s very convenient for me that the cooking assignments are always on Fridays because I’m always off on Fridays, so that means that I get to choose something from my list that I can leisurely enjoy making. For the lunch challenge, I choose to make the Carrot Coconut Soup.
And, you guys, this soup has to be one of the best smells that has ever graced my kitchen. And I’ve cooked a lot of delicious smelling things (this, for example). I’ve never been to Thailand, but I imagine this is what it must smell like everywhere, which totally makes sense.
All you need for this recipe is butter, carrots, coconut milk, chicken broth (or vegetable if you want to make this vegan, in which case you should sub the butter for coconut oil), an onion, and Sriracha sauce (the original recipe called for sambal oelek, which I discovered is made by the same rooster company as Sriracha and supposed to be more simplified, buuuut I’m cheap so I used what I had). That’s it! In fact, I didn’t even bother peeling my carrots, since I’ve read a few times that most of the nutrition is in the peel, and I figured it was all gonna be blended anyway. I did, however, scrub the hell out of them with my vegetable scrubber.
The steps are even easier! First, you chop up your carrots and dice your onion. They don’t have to look pretty because they’re all gonna get blended, but you’ll want to chop everything fairly small so it cooks quickly. Melt your butter in a medium saucepan over medium high heat, and throw the veggies in there with some salt and pepper.
Then, once the carrots are soft enough to be pierced fairly easily with a fork, add in the coconut milk, the chicken broth, and 1 tbsp of Sriracha sauce. Yummy. Bring to a boil and then reduce the heat a little bit, and let it simmer for about 30-40 minutes, or until the veggies are reeeeally soft.
Remove the soup from the heat (and don’t forget to turn it off!). If you are using a regular blender, then you’ll want to let the soup cool for a good bit before pouring it in to blend it. I’m terrible at pouring things, so I used my fancy schmancy immersion blender to blend it right in the pan until there were no more chunks!
Then I topped it with MOAR Sriracha, and I ate it with a leftover cabbage roll. It was all so delicious and I will definitely be making this soup again!