As I’ve gotten older, I’m noticing a lot more now how careful I have to be with my diet. Gone are the days of luxury when I could indulge and not pay for it every single time in my energy or weight. I see you 30s. I did try eating paleo for a month with my husband and truth be told, we loved it. We felt energetic and alert. The downside of the diet for us (and where we ultimately lost) was the immense amount of prep we needed for our meals, because it’s truly not easy to find non-proceed, grain-free food everywhere.
All that to say, while we do want to get somewhere closer to there again in our diet, for now I’m trying to focus eating more plant-based. Personally it’s more for digestion issues, but also because I already made my diet 80/20 veggie so trying to see if going all the way makes a difference. I’m also experimenting a TON with different recipes (not all super healthy), but just to keep some creativity in the kitchen.
I’m not sure where I came across Chrissy Teigen’s carrot coconut soup, but I’ve made it maybe 6 times since I did (and probably posted it on IG every time), so here it is for you to reference if you did ask for the recipe. I’ll post her version, and some modifications I’ve experimented with right after!
Carrot Coconut Soup
- Serves 4. Active time/ 10 min. Total time: 1 hr 10 min.
- 4 tbs butter
- 1small onion, chopped
- Kosher salt
- 1/4 tsp freshly ground black pepper
- 450g (4 cups) carrots, chopped
- 500 ml (about 2 cups) low-sodium chicken or vegetable stock
- 1 (400 mL) can full-fat coconut milk, shaken
- 1 stalk fresh lemongrass, trimmed
- 1 tsp finely grated ginger
- 2 tbs Thai sweet chili sauce
- Chili oil, or crispy shallots for serving, coriander for garnish
In a medium-large pot, heat the butter over medium heat. Once foamy and slightly browned, add onion, 1 tsp salt and pepper and cook stirring until the onions just begins to soften, about 2 minutes. Add carrots and cook, stirring, until softened and the onion has turned deep golden, 18-20 min (some bits of onion will turn a little darker than others, it’s cool).
Add the chicken stock, coconut milk, lemon grass and ginger. Bring to a boil, reduce heat to a very low simmer (leave lid open a crack), walk away for 40 minutes.
Stir in sweet chili sauce, remove from the heat, and let cool slightly. Remove and discard the lemongrass. Blend the soup in the pot with a stick blender (or in a stand blender) until smooth. If using a stand blender, hold the lid on tight and make sure to leave a little vent so steam can escape from the blender, protect your hand with an oven mitt or towel). Season to taste with salt. Divide among bowls, and top with chili oil and/or crispy shallots. Garnish with coriander.
- I have actually never made this recipe with lemongrass, because after going to 3 grocery stores and being unable to find it, I had to forge ahead. It still tasted delicious without it.
- For the step when you cook the onions and carrots, don’t overdo it, or you will have bits of char in your soup that time you forgot the recipe says 20 min and not 40. It ruins the whole thing.
- A lot of pre-chopped carrots come in 450g plastic bags, so you can just pick one up and use that for ease.
- For the coconut cream, I like using the Thai Kitchen brand, unsweetened.
- There was one horrible time that the chicken stock I normally use went bad, so I substituted with 1 more tbs of butter and purified water. It ended up being a little lighter but kept the taste!
- If you ask me, I’ll always say, “More ginger please!” I def add a little more than the recommended amount for an extra kick.
- I personally love topping this with crispy onions. Adds a nice texture to the soup!
- For big parties, I’ve poured this in disposable plastic shooter, and it made a cute appetizer!
Let me know if you try it and enjoy!