I had been looking for a good carrot soup recipe, and found several that were close to what I wanted, but not exactly. I wanted the sweetness of roasted carrots, the warmth of Moroccan spices, the creaminess and sweetness of coconut, with a bit of a kick at the end. The Moroccan spice rub makes enough that you will have some leftover. This soup really allowed me to multitask, roasting the carrots in the oven at the same as the onions are caramelizing on the stove. The spice rub comes from Jennifer Armentrout, of Fine Cooking, and the base recipe of this soup comes from Bon Appetit. —George Philips
1 hour 10 minutes
8 as an appetizer
Moroccan spice rub
Carrot Coconut Soup
coconut milk (1 can)
chicken broth (can use vegetable broth to keep it vegetarian)
Toss the carrots with 1/4 cup of melted butter and 2/3 of the Moroccan spice blend.
Put the carrots on a sheet tray or in a roasting pan and roast in the oven for 45-55 minutes. Halfway through, toss the carrots to prevent burning.
While the carrots are roasting, caramelize the diced onion in a stock pot or dutch oven with the remaining 1/4 cup of butter. The onions caramelize for as long as the carrots are in the oven. You are aiming for a deep, rich color.
Once the carrots are roasted, take them out of the oven and put them into the pot with the onions. Stir to incorporate.
Add the coconut milk, broth, and sriracha, and simmer gently for 10-15 minutes.
Either using an immersion blender or normal blender, blend the soup. When done with an immersion blender, there is a bit more grittiness to the soup. The normal blender really makes it smooth and creamy.