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Made with sautéed local carrots and onions that are simmered in either chicken or
vegetable stock along with light coconut milk, here is a soup that is tempting served warm,
but just as delicious when offered chilled. A touch of lime brightens this vibrant orange-
hued soup which takes only 15 minutes to prep and then a little more than 20 minutes to
simmer and puree. Another bonus—this dish tastes even better when prepared a day
ahead so the flavors have a chance to meld.

3 tbsp unsalted butter
1 1/2 cups chopped onion
1 lb carrots, peeled and sliced about 1/4-inch thick
One 13.5-to 14-oz can light coconut milk (see Market Note)
1 1/2 cups chicken stock or vegetable stock
Kosher salt
1 tsp fresh lime juice
1 tsp chopped cilantro

1. In a large, heavy, saucepan (with a lid) over medium heat, melt the butter. Add the onions
and sauté, stirring often, until softened, 4 minutes. Add the carrots and stir 4 minutes more.
2. Add the coconut milk, chicken broth or vegetable stock, and 1/2 teaspoon salt and bring
to a simmer. Reduce the heat, cover, and simmer until vegetables are very tender, 25
minutes Purée the soup in batches in a food processor, blender or food mill, and return the
soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Stir in the lime
juice. Taste and season with more salt if needed.
3 If serving chilled, cool, cover, and refrigerate at least 5 hours or overnight. After the soup
is well chilled, taste and season with salt as needed since chilled soups often need extra
seasoning. (The soup can be prepared two days ahead to this stage. Reheat over medium
heat if serving warm.)
4. Ladle soup into bowls. Garnish each serving with a sprinkle of cilantro. Serves 4

Market Note: Light coconut milk is available in many supermarkets in the Asian section. Do
not substitute cream of coconut, which is sweetened, for coconut milk, which is

Reprinted with permission from Soup Nights by Betty Rosbottom

This recipe was part of Tuesday Market’s 2017 Summer Chef Series 

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