Spicy Coconut Carrot Soup With Fried Shallots

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   For the soup:

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   In a large Dutch oven preheated to medium-high heat, add olive oil and bacon. Cook bacon until crisp, remove with a slotted spoon, place on a plate and set aside. In the same Dutch oven, add carrots, apple, onion, red pepper flakes, garlic, ginger, and salt and pepper. Saute the vegetables for about 5 minutes or until softened. Add the coconut milk, stock, and water to the Dutch oven. Bring the pot to a boil and then reduce to a simmer for about 20 minutes. Take an immersion blender and puree the soup. Add bacon and stir. Ladle soup into bowls and garnish with fried shallots and scallions.

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   For the fried shallots:

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   Add canola oil to a skillet. Bring skillet to a medium-high heat and fry the shallots. You may want to fry in batches. It should only take about 2 to 3 minutes. Once fried, place shallots on a plate lined with a paper towel.

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   Recipe adapted from Bon Appetit.

* Per serving · 4 servings · Values may vary.

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