Sweet And Spicy Carrot Soup

• 1 tablespoon olive oil
• 1/3 cup sliced green onions
• 3/4 pound (1/2-inch-thick) slices carrot
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons chopped Fresno chile
• 1 1/2 cups unsalted chicken stock
• 1 1/2 cups water
• stems from 1 bunch cilantro, tied with kitchen twine
• 1/2 cup light coconut milk
• 1 tablespoon brown sugar
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• Sliced Fresno chile
• Sliced green onions

1. Heat olive oil in a saucepan over medium heat. Add 1/3 cup sliced green onions; cook 3 minutes. Stir in carrot, ginger, and 2 teaspoons chopped Fresno chile; cook 2 minutes. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft. Cool 10 minutes; discard cilantro stems. Combine carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth. Return to pan; heat over medium-low until warm. Serve with sliced Fresno chile and sliced green onions.

olive oil, green onions, carrot, fresh ginger, chile, water, cilantro, light coconut milk, brown sugar, lime juice, kosher salt, chile, green onions

Taken from www.myrecipes.com/recipe/sweet-spicy-carrot-soup (may not work)