This low carb cream of carrot soup is the perfect blend of carrots, coconut milk and hot chili oil. And each nutrient rich bowl has just 8g net carbs.
Greetings veggie lovers.
Today I want to talk to you about something a little risqué. It’s a subject that not very many low carb dieters want to talk about. But I’m just going to say it.
I think carrots are delicious.
There, I said it.
And yes, I know that they are root vegetables, and are carbier than the green veg we low carb dieters eat all day long. But a medium carrot has just 4g net carbs. Surely, we deserve a carrot treat every now and then.
And today’s recipe for creamy carrot coconut soup is quite a treat.
I don’t want to gush, but this soup is ridiculously delicious. It’s based on a simple carrot and coconut milk soup that I found on Bon Appétit. But don’t let the simplicity of this soup fool you, it’s got the perfect amount of hot chili oil that gives it a wonderful flavor.
To make this low carb soup, you’ll need:
Carrots, an onion, butter, coconut milk, chicken or vegetable broth, Chinese or Thai hot chili oil, salt and pepper.
How spicy is this soup?
It’s as spicy as you like. There is quite a bit of variation between different brands of hot chili oil, so you need to play it by ear. The original recipe calls for 2 tablespoons of hot chili oil, but that could be a disaster if the oil is on the hotter side. Best to start out at 1 teaspoon and increase it to your liking.
This soup is incredibly good, but don’t go carrot crazy.
Portion control is important, so keep it at a one cup serving. But the soup and a nice hearty side salad is all you need for a perfectly heavenly lunch or dinner.
So just back up the carrot truck and get yourself a bunch of these brightly colored beauties.
Creamy Carrot Coconut Soup
This low carb cream of carrot soup is the perfect blend of carrots, coconut milk and hot chili oil. And each nutrient rich bowl has just 8g net carbs.
- Prep Time: 25
- Cook Time: 55
- Total Time: 1 hour 20 minutes
- Yield: 5–6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/4 cup unsalted butter
1 pound carrots, peeled and chopped into 1/2 inch slices
1/2 cup onion, chopped
2 cups chicken or vegetable broth
1 (13.5 oz) can of full fat coconut milk
1 teaspoon of Chinese or Thai hot chili oil, more as desired
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 cups water, as desired
Instructions
1. Melt butter in a large saucepan over medium heat. Add carrots and onions, and cook until softened, 15 minutes.
2. Stir in broth, coconut milk, salt, pepper and hot sauce and bring to a boil. Lower the heat and simmer for 40 minutes until very soft.
3. Remove from heat and cool for 15 minutes. Blend mixture in a blender until smooth.
4. Rinse out saucepan and return the soup to the pan. Add water until the soup reaches the desired consistency. Taste that soup and add more hot chili oil and salt if desired.
5. Reheat and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 243
- Fat: 22
- Carbohydrates: 11
- Fiber: 3
- Protein: 4
Keywords: Low Carb Carrot Soup, Keto Carrot Soup, Vegetarian Carrot Soup
If you liked this low carb soup, then you might like my recipes for Cream of Chicken Soup with Rice, Chili con Carne or Cream of Tomato Soup.
Leave a Reply