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.
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
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.
Keywords: Low Carb Carrot Soup, Keto Carrot Soup, Vegetarian Carrot Soup