I love soups anytime of the year. When I was playing around in the kitchen one weekend using up leftovers, I came across some carrots, a can of coconut milk, and an almost empty bottle of Thai chili sauce. I thought, “Let’s combine these and see what we come up with.” Well, if I say so myself, this was the best soup I’ve ever made. It is velvety smooth, stunning in color, delicious to taste with a slight touch of heat, and the best part, it’s easy to make. This could definitely be a go-to soup to impress family or friends at your next dinner party. It’s also fabulous as a light lunch soup with toasted artisan bread or served as an entree with a portion of delicious Forever Oceans Kanpachi in these warm summer months.
Carrot Soup served with Forever Oceans Kanpachi
1 ½ pound carrots, washed, roughly chopped
1 yellow onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
Sea salt and freshly ground black pepper
3 cups low-sodium vegetable stock
1 can unsweetened lite coconut milk
2 tablespoons Thai-style chili sauce
How to make:
Place the carrots, onion and garlic into a medium size saucepan, season with salt and pepper, then pour in the stock.
Place on the stove over a medium heat, bring to a boil then turn down to a simmer, cook for 15 minutes, stirring occasionally, until the vegetables are tender, and then carefully pour into a blender along with the coconut milk and chili sauce. Blend until smooth, pour back into the pan and reheat, taste and season (if needed.)
For the Kanpachi
4x 4 oz Forever Oceans Kanpachi filets
Freshly ground black pepper
2 oz olive oil
Lightly season each Kanpachi filet on both sides with salt and freshly ground black pepper. Place a frying pan over a medium to high heat on the stove, when hot add the oil, allow to warm through, then carefully add the Kanpachi portions one at a time. Cook for 3 to 4 minutes, then carefully turn over, continue to cook for a further 2 to 3 minutes, until cooked through, remove from the pan and keep warm.
Pour equal amounts of the carrot soup between four warm bowls, add the Kanpachi then swirl around any leftover coconut milk and Thai chili sauce, and serve.
Corporate Executive Chef
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