Carrot Habanero Soup - Edible Dallas and Fort Worth
This vegan soup is comforting in winter but also light and refreshing in the summer. We serve it year-round.
Ingredients
- 2 tablespoons neutral oil
- 8 carrots, peeled and chopped
- 1 red onion, roughly chopped
- 2 garlic cloves, minced
- 1 habanero chile
- 2 quarts water
- 1 16-oz can coconut milk
- Salt to taste
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