Marcela’s Husband’s “Special Favors” Spicy Carrot Coconut Soup
Makes about 6 quarts (but who knows…he doesn’t measure)
Ingredients
- 1/4 cups coconut oil
- 1 red onion, chopped
- salt, to taste
- 1 garlic bulb, cloves separated, peeled and chopped
- cayenne pepper, to taste
- 3 pounds carrots, peeled and chopped
- 27 ounces coconut milk
- 3 clementines, peeled and sectioned
- 2 lemons, juice of
- something crunchy and salty, crushed, for garnish
Instructions
- In a sizable soup-making vessel, heat the coconut oil over medium heat.
- Add the red onion with a big ol’ pinch of salt. Add more salt. Lower the heat.
- Stir until the onion is “getting there” [softening] and then add the garlic.
- Add cayenne pepper, to taste. (I kept adding sprinkles until, Yep, a little too much.)
- When the onion is golden, add the carrots, coconut milk and enough water to cover the vegetables.
- Add more salt and the juice of the clementines. Bring to a boil. Turn off. Leave on the stovetop. Have a day.
- After your sweet day, bring the soup back up to a boil. Let cool.
Puree.
- Squeeze in 2 lemons-worth of lemon guts and maybe a little more clementine juice and maybe more salt.
- Crush something crunchy and salty on that bad boy and guzzle.
