Carrot soup with coconut milk

Sweet and savory soup that can be served either hot or cold. It is perfect for any season and is a wonderful complementary side to any main course.

4 Tablespoons olive oil
1 small onion, halved and diced
1/2 small fennel bulb, halved and thinly sliced
1 clove of garlic, minced
1 1/2 pounds carrots sliced
3 cups vegetable stock or water
1 cup of orange juice
1/2 cup coconut milk
Salt and pepper
1/4 cup minced radishes

Heat 2 Tablespoons of oil in a medium saucepan over medium heat. Add the onions, fennel, & garlic and cook until softened, about 5 minutes.
Add the carrots and cook for another 5 minutes.
If the aromatics start to brown, lower the heat a bit.
Add the stock and the orange juice and simmer until the carrots are just tender, about 10 minutes.
Add the coconut milk, salt &a pepper, summer for another 10 minutes.

Transfer the soup to a blender and process until satiny smooth. Drizzle with remaining olive oil and check the seasonings. Serve hot or cold and top with the minced radishes.

Serves 4


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