Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?” — Judith Martin, aka Miss Manners

I am a soup person. For me, a bowl of soup is the perfect breakfast or dinner. And it makes an outstanding lunch. I even rate international cultures in terms of how devoted they are to soup! For instance, I love how in some cultures—such as the West Indies or Scandinavia—soup is an expected first course of any dressier meal.

Today, I want to share with you an easy favorite. Something dressy enough to be served as part of an upcoming holiday meal, yet simple enough to stand in for lunch or dinner. It’s rich in beta carotene, vitamin C, lauricin (good from brain health), and phytonutrients. Plus, it stores well and can be frozen. Give it a try! And be sure to share some of your favorites with me! I love getting recipes from you!

TRIPLE C SOUP (Carrot, coconut, chili)

Makes 4 servings
Carrots are one of those veggies I always have on hand—they store well, are super nutritious, don’t cost much, taste great and are outrageously versatile. Here, they join forces with coconut milk and chili sauce for a Thai-inspired soup that will knock your socks off. Yes, this soup is that good. Plus, it’s easy-peasy, low-cal and very nutritious.


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce, plus more for serving
  • Fresh cilantro leaves (for serving)
  • Ingredient info:Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

1. 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.

2. Stir in broth, 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, 40–45 minutes.

3. 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.

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

5. DO AHEAD: Soup can be made 3 days ahead. Let cool, cover and chill.




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