Instagram is filled with all of our favorite things: from slime videos to makeup tutorials to the special glimpses celebrities allow us into their glamorous lives. Then there’s Chrissy Teigen who, while definitely glamorous, shows us the domestic side of her life … and we love it.
Taking it to her Instagram, Chrissy isn’t afraid to show her life as a wife and mother, highlighting those aspects of her life as readily as she does her red carpet looks. She’s truly a renaissance woman whose story archives show less body glitter and a lot more wine mom than you’d expect.
Filled with healthy and satisfying recipes, Chrissy’s Instagram is the first highlight in an ongoing series with THP where we’ll showcase our favorite recipes from our favorite celebrities.
Chrissy Teigen’s Sweet Carrot Coconut Soup
- 4 tablespoons butter
- 1 small onion, chopped
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound carrots, chopped
- 2 cups low-sodium chicken or vegetable broth (Chrissy notes here that if you add vegetable broth and a butter substitute, the recipe is vegan)
- 1 (13.5 ounce) can full-fat coconut milk, shaken
- 1 stalk fresh lemongrass, trimmed
- 1 teaspoon finely grated fresh ginger (from 1/2-inch piece)
- 2 tablespoons Thai sweet chili sauce
- Chili oil and/or crispy shallots for serving
- Cilantro, for garnish
Heat 4 tablespoons of butter over Medium Heat and get the butter “nice and foamy” before adding your onions.
Add a generous sprinkling of salt and pepper.
Once the onions soften “a bit,” add the carrots and let it cook for 18-20 minutes until the carrots are “nice and soft.”
While the onions and carrots are softening, start work on your crispy shallots by peeling approximately five shallots and heating a couple of cups of Canola Oil to 275 degrees over Medium High Heat.
Slice the shallots thinly and add to the oil, cooking until brown.
Back to the Soup!
Add to the carrots and onions:
- Vegetable Stock
- Can of Coconut Milk
- Lemongrass Stalk
Bring the ingredients to a boil and cover, cooking for 30 to 40 minutes.
Remove the lemongrass stalk. (Chrissy recommended tongs after sticking her own fingers into the heat!)
Add 2 tablespoons of sweet chili sauce, salt and pepper and blend the soup. (Chrissy advises that you can use an immersion blender or a regular blender, but that if you opt for the latter to do small doses at a time and to start slow with a loose lid)
Stir and reheat the soup.
Add the crispy shallots and cilantro and a drizzling of chili oil
And don’t forget to follow Chrissy on her social media for more recipes and exciting glimpses into her life!
Header: Andreea Farcas