Bombay Carrot Coconut Soup with Salted Cucumbers

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Cucumber

2 Tbsp

Kosher Salt

6 cups

Carrots

2

Medium Onions

8 cups

Chicken Stock

or Vegetable Stock

1/2 Tbsp

Ginger Garlic Paste

2 Tbsp

Honey

to taste

Sriracha

8 fl oz

GOYA® Coconut Milk

Cooking Instructions

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Step 1

Cut Cucumber (1) lengthwise in half, then cut across into 1/3-inch slices. Add Kosher Salt (1 Tbsp) , mix well and marinate for 1/2 hour, then discard the liquid.

Step 2

Cut Carrots (6 cups) and Onions (2) into pieces add to a soup pot.

Step 3

Add Chicken Stock (8 cups) .

Step 4

Season with Ginger Garlic Paste (1/2 Tbsp) , Kosher Salt (1 Tbsp) , Honey (2 Tbsp) and Sriracha (to taste) . Simmer until carrots and onions are soft, around 20 minutes.

Step 5

At this point there should be about 1 quart of liquid left. Blend until smooth.

Step 6

Add GOYA® Coconut Milk (8 fl oz) and simmer for 10 minutes. If the coconut milk has curdled, blend again until smooth, then remove from heat.

Step 7

Check and adjust seasonings. Top with pickled cucumber slices.