Shutterbean is one of my favorite food blogs, and when Tracy posted a write up on “Meal Prep” a couple of weeks ago, I was transfixed. Honestly, read it if you haven’t.
I love planning meals ahead of time, but realized that sometimes that doesn’t work for my life. On weeks where my husband is going to be working late, or the weather is really nice and I don’t want to spend it in the kitchen, following Tracy’s game plan is a no-brainer.
I have had her Coconut Carrot Soup pinned for FOREVER, so when she mentioned making a batch on Sunday to have for lunch throughout the week, it re-sparked my interest. I had just received a bunch of gorgeous carrots from my Farm Fresh to You box, and actually had ALL of the ingredients in my house (that NEVER happens).
So, the next day before work, I chopped the carrots/onions and put them in a Ziplock bag, and laid out the (non refrigerated) ingredients for later that night. Once I got home from work, I followed the very short directions… and voila! Dinner and a few lunches were prepared with (hands on time) of 10 minutes! AWESOME!!!
Coconut Carrot Soup
Adapted from Shutterbean
- 4 tablespoons unsalted butter
- 1 lb. carrots, peeled & chopped
- 1 medium yellow onion, chopped
- 2 cups low-sodium chicken broth
- 1 14 oz. can unsweetened coconut milk
- 1 tablespoon sambal oelek (I used sriracha as a back-up)
- 1 lime
- Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt & pepper, and cook, stirring often, until carrots are softened, 15-20 minutes.
- Stir in broth, coconut milk, and sriracha.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very tender and liquid is slightly reduced, 40-45 minutes.
- Let soup cool slightly, then puree with an immersion blender until smooth.
- Reheat in the saucepan if needed.
- Add the juice of one freshly squeezed lime and stir.
- Divide soup among bowls, and drizzle with sriracha and top with cilantro.
