a creamy carrot soup flavored with peppers, garlic, ginger, coconut milk, tahini, and lime
1 large shallot, thinly sliced
1 large onion, diced
1 large red bell pepper, cored + diced
1 small red finger chile pepper, thinly sliced
4 garlic cloves, minced
1 tbsp minced fresh ginger
2 lbs carrots, peeled + diced ½”
1 (13.5 fl oz) can coconut milk
¼ cup tahini
1 ½ qts vegetable stock
2 limes, juiced
toppings: sliced green onions, shaved radishes, sesame seeds, cilantro
Heat a 7qt Dutch oven or heavy-bottomed pot over medium heat. Add enough oil to coat the bottom. Once hot, add the shallot, onion, and red pepper. Cook for about 10 minutes until tender and slightly caramelized, stirring often.
Stir in the chile pepper, garlic, and ginger. Cook for another minute or so. Stir in the carrots. Pour in the coconut milk, tahini, and vegetable stock. Stir well to incorporate.
Bring the soup to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 30 minutes, or until the carrots are fully tender, stirring often.
Working in batches, ladle the hot soup into a blender. Blend for at least a minute until smooth. Pour the soup into a large serving bowl. Stir in the lime juice and season with salt to taste.
Serve the soup with a pinch of green onions, shaved radishes, sesame seeds, and cilantro over top. You could also drizzle on a little more tahini if you’d like.