Marcela’s Husband’s “Special Favors” Spicy Carrot Coconut Soup

Makes about 6 quarts (but who knows…he doesn’t measure)

Servings:

Author:

Soup

All Year

coconut spicy Carrot

Instructions

1 In a sizable soup-making vessel, heat the coconut oil over medium heat.
2 Add the red onion with a big ol’ pinch of salt. Add more salt. Lower the heat.
3 Stir until the onion is “getting there” [softening] and then add the garlic.
4 Add cayenne pepper, to taste. (I kept adding sprinkles until, Yep, a little too
much.)
5 When the onion is golden, add the carrots, coconut milk and enough water to
cover the vegetables.
6 Add more salt and the juice of the clementines. Bring to a boil. Turn off. Leave
on the stovetop. Have a day.
7 After your sweet day, bring the soup back up to a boil. Let cool.
8 Squeeze in 2 lemons-worth of lemon guts and maybe a little more clementine juice
and maybe more salt.
9 Crush something crunchy and salty on that bad boy and guzzle.