Looking for the perfect recipe for something just a little different this Thanksgiving? This Butternut Carrot Coconut soup should do the trick. It’s a nutritious and cozy way to start your meal, and is coming straight from the Keith family kitchen. With a growing family like theirs, they know a thing or two about big appetites and are always looking for fresh recipes to add to the classics. So grab a seat at the table, and get ready to dig into some their newest Keithsgiving creations. Enjoy!
Perfect Recipe Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic, chopped
- 1 large onion, chopped
- 1 large butternut squash, peeled, seeded, and chopped
- 1 bunch carrots, (or about 8 medium carrots), chopped
- 1 cup dry white wine
- 1-15 oz can unsweetened coconut milk, stirred
- 3 cups water
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground clove
- 1/8 tsp ground allspice
- Zest from 1 orange + 2 tbsp orange juice
- ¼ cup coconut aminos or 2 tbsp soy sauce
- Freshly ground black pepper
Brussels Sprouts + Toppings:
- 1 tsp coconut oil
- 1 pound whole Brussels sprouts (about 6 cups), stemmed and outer leaves peeled away from core
- 1 cup toasted coconut flakes
- 1-2 tbsp black sesame seeds
- In a large pot, heat the oil over medium-low heat. Add the garlic and onions and cook until the onions have softened about 8 minutes. Add the squash, carrots, wine, 1 cup of the coconut milk, water, bay leaves, thyme sprigs, salt, ground cinnamon, clove, and allspice. Cover and let simmer for 25 to 30 minutes until the vegetables are tender.
- Meanwhile, make the coconut topping: In a small bowl mix together the remaining coconut milk, orange zest and orange juice and season with salt. Cover and chill in the fridge.
- Discard the bay leaves and thyme sprigs from the soup and transfer the soup in batches to a blender and blend until very smooth. Return the soup to the pot and stir in the coconut aminos or soy sauce and adjust seasonings with salt, pepper, or more cinnamon is desired. Cover and keep warm while making the Brussels sprouts.
- Heat the remaining teaspoon of oil in a skillet over high heat. Add the Brussels sprout leaves and season lightly with salt. Cook for 1 minute to lightly brown the edges on one side, without stirring. Toss after a minute, add a splash of water and cook for another minute. Turn off heat and set aside.
- To serve, fetch the coconut topping from the fridge. Ladle the soup into bowls, lightly drizzle over the coconut milk mixture, top with Brussels sprout leaves, coconut flakes, and sprinkle with sesame seeds. Serve hot!