This vegan soup is comforting in winter but also light and refreshing in the summer. We serve it year-round.
Serves 4–6
2 tablespoons neutral oil
8 carrots, peeled and chopped
1 red onion, roughly chopped
2 garlic cloves, minced
1 habanero chile
2 quarts water
1 16-oz can coconut milk
Salt to taste
INSTRUCTIONS
Heat oil in a large pot. Add carrots, red onion, and garlic. Sear for 5 minutes.
Add 2 quarts of water and bring to a boil. Simmer for 30 minutes or until carrots are fork-tender.
Add coconut milk and salt to taste. Let the soup simmer for another 5 minutes. Puree until smooth.
Anastacia Quiñones-Pittman is the James Beard Foundation award-winning chef at José on Lovers.
