This quick and delicious carrot soup uses coconut milk to get a velvety texture. The addition of Olivelle's Coconut Chai Sugar Shaker elevates the flavor profile and delights the senses.
Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients:
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1/4 cup Roasted Shallot Infused Olive Oil, plus more to finish
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1 Medium Onion, chopped
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1 lb Carrots, chopped
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2 Cloves Garlic, crushed
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1 can Coconut Milk
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2 cups Chicken Broth
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1 Tbsp Fresh Cilantro, chopped
Directions:
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In a large pot, heat olive oil over medium-high heat and add onions, carrots, shaker and salt. Sauté until carrots are soft and onions are translucent, about 10 minutes.
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Add crushed garlic and cook until fragrant, about 2 minutes, stirring frequently.
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Pour in coconut milk and stir to combine.
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Transfer soup to a blender. Add chicken stock and process until combined and soup is smooth.
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Top soup with fresh cilantro and a drizzle of olive oil before serving. Serve & enjoy!
