Meal Kit
Silky Carrot and Coconut Soup
blender recommended
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 16 oz. Carrot
- 5⅗ fl. oz. Coconut Milk
- 1 Onion
- 1 Ciabatta
- 1 Lime
- 2 oz. Chimichurri
- 1 oz. Creme Fraiche
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories640
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Carbohydrates62g
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Net Carbs51g
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Fat41g
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Protein9g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Pot
- 1 Blender/Immersion Blender
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Cut ciabatta into 1" dice.
Peel, trim, and cut carrot into 2" pieces on an angle. If carrot is larger than 1" in diameter, halve before slicing.Have lime and juice.Finely chop cilantro.Halve and peel onion. Cut halves into 1/4" slices.Mince garlic. -
2 Cook the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add onions and half the garlic (reserve remaining for ciabatta) to hot pot. Stir occasionally until onions are tender, 2-3 minutes.Add carrots, 4 cups water, mirepoix base, garlic salt, and piri piri seasoning (to taste). Stir to combine and bring to a simmer.Once simmering, stir occasionally until carrots are tender, 15-20 minutes.Remove from burner.While soup cooks, continue recipe. -
3 Make the Croutons
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add ciabatta and remaining garlic to hot pan. Stir occasionally until ciabatta is slightly toasted and garlic is fragrant, 2-3 minutes.Remove from burner.While ciabatta toasts, continue recipe. -
4 Make the Crema
In a mixing bowl, combine chimichurri (to taste), creme fraiche, and half the cilantro (reserve remaining for garnish). Set aside.
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5 Blend Soup and Finish Dish
Blend soup with an immersion blender until smooth. Soup will be hot! Use caution.
Add coconut milk, 2 tsp. lime juice, and a pinch of pepper. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Blend until smooth.Alternatively, if you don't have a hand blender, you can use a stand blender. Blend in 2 batches. Stir in coconut milk, lime juice, then seasonings at the end.Plate dish as pictured on front of card, topping soup with croutons. Garnish with remaining cilantro and crema (to taste). Bon appétit!
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