Carrot Coconut Soup

This pureed soup is subtly sweet and full of rich flavor. The recipe is adapted from Bon Appetit.

Makes 4 servings

1⁄4 cup olive oil

1 pound carrots, peeled and chopped

1 medium onion, chopped

1⁄2 teaspoon salt

2 1⁄2 cups low-sodium chicken or vegetable broth

2-inch piece of ginger, peeled and grated

1 cup canned unsweetened coconut milk

2 tablespoons Thai-style chili sauce (Sriracha), plus more for serving

Fresh cilantro leaves for serving

Prep time: 15 minutes. Cooking time: 60 minutes. Total time: 1 hour, 15 minutes.

Heat olive oil in a large saucepan over medium-high heat. Add carrots and onion, season with salt and cook, stirring often, until carrots are softened, 10 to 15 minutes.

Stir in broth, ginger, coconut milk and 2 tablespoons chili sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40 to 45 minutes. Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper to taste.

Divide soup among bowls, drizzle with remaining chili sauce, and top with cilantro.

Per serving: 299 calories, 17.5g carbohydrate, 3.5g protein, 24g fat (11g saturated), 840mg sodium, 4g fiber.