Saturday morning, as I lay in bed, trying furiously to sleep in but happy enough to just kind of be in a half sleep wrapped in our new bedding, I got to thinking about why I love to cook. When I have a particularly draining week, I often think to myself “Shouldn’t I just lay on the couch all weekend and veg? Wouldn’t that be best for restoring my energy?” I do want to veg. I want to veg for approximately three to four hours, the time is takes for me to watch all the television I missed during the week. But that’s usually done with by Friday night or Saturday morning (yes, this girl stays in most Friday nights). And shortly thereafter I get the urge to cook, to make my weekly pilgrimage to the farmer’s market and grocery store, taking my time as I sort through the items on my list, and then heading home to spend hours in the kitchen… filling my home with good smells, and good food.
To me, homemade food is love. I love to cook for others and have others cook for me. I love spending hours in my kitchen on the weekend with multiple pots bubbling and a podcast or good movie soundtrack humming in the background. And I love the way my fridge feels when it’s filled with ready to go, good for us food and leftovers. It makes me feel back on track and like all is right in my world. It restores me.
So even though my lower back sometimes gets tired from standing at the counter for so long, or my eyes relentlessly sting from chopping onions, cooking is energizing. It’s my safe place and where I want to go every weekend. This soup is where I went this weekend, and it’s so incredibly good. Here’s to a great week!
Creamy Carrot Coconut Soup from Bon Appétit
- ¼ cup (½ stick) unsalted butter
- 1 pound carrots, peeled, chopped
- 1 medium onion, chopped
- 1 teaspoon sea salt and several grinds freshly ground black pepper
- 2 cups low-sodium chicken broth
- 13.5-oz. can unsweetened coconut milk
- 1-2 tsp (depending on how spicy you like it) Thai-style chili sauce plus more for serving (or Sriracha)
- Fresh cilantro leaves (for serving)
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Let soup cool slightly, then purée in a blender ( I used my immersion blender) until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.