yield: 4 servings
time: 40 minutes
active time: 20 minutes
3 tbsp unsalted butter
1 small yellow onion, diced
1 lb. large carrots, peeled and cut into ½-inch thick rounds
1/2-inch knob fresh ginger, minced
3 cups chicken or vegetable stock
1 (14.5-ounce) can unsweetened coconut milk
1/4 cup sour cream or plain greek yogurt, for topping
1/2 cup fresh cilantro leaves, roughly chopped, for topping
Melt the butter in a large stock pot or dutch oven over medium heat. Once melted, add in the onion. Season with a pinch of salt sauté until tender and translucent, about 4-5 minutes. Stir in the carrots, ginger, and a pinch of salt. Continue cooking, stirring occasionally, until softened and fragrant, about 5 minutes more.
Add in the stock, Morocco spice and ½ teaspoon salt, making sure the veggies are completely submerged in liquid. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cover and continue simmering until the carrots are fork tender, about 20-25 minutes more.
Purée the soup using an immersion blender. Or, blend the soup in batches using a regular blender. Reduce the speed to low and slowly pour in the coconut milk. Continue blending on low speed until the soup reaches desired smooth and creamy consistency.
Return soup to the pot and squeeze in the juice from one lime. Slice the remaining lime into wedges for serving. Continue simmering over medium-low heat until warmed through, about 2-3 minutes more. Season to taste with salt and additional lime juice, as desired.
Ladle soup into bowls. Top with a dollop of sour cream or Greek yogurt, fresh cilantro and a sprinkle of This Little Goat went to Thailand everything crunch! Serve warm.