- 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
- 2 tbsp this little goat went to morocco
- kosher salt
- 3 cups chicken or vegetable stock
- 1 (14.5-ounce) can unsweetened coconut milk
- 2 limes
- 1/4 cup sour cream or plain greek yogurt, for topping
- 1/2 cup fresh cilantro leaves, roughly chopped, for topping
- this little goat went to thailand everything crunch
- 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.