Coconut Carrot Soup With Pork Skin, Kale, and Ancho oil
  • 11/2 pounds carrots chopped into half inch rounds
  • 1 large onion chopped
  • 2½ cups chicken or vegetable stock
  • 1-13.5 oz can of full fat coconut milk
  • 3 tablespoons pork fat or coconut oil
  • salt to taste
Soup Topper:
  • 3 ounces roughly crushed chicharrones (fried pork rinds)
  • 1 ounce roughly crushed kale chips
  • ancho or chinese chili oil *see notes*
  • (optional) micro sorrel leaves for garnishing I got mine from Joes Organic in Austin Texas.
  1. Heat the pork fat or coconut oil in a large pot over medium heat. Once hot, add the onion and stir until it turns translucent. Add the carrots, saute for 2-3 minutes, then add stock. Bring to a boil on high heat then turn the heat to low and simmer for 15-20 minutes until the carrots begin to soften.
  2. Add the coconut milk and simmer for an additional 35 minutes or until the carrots are very soft (mushy soft).
  3. Toss the chicharrones and crushed kale chips together in a small bowl, until thoroughly combined. Store in an airtight container.
  4. You can use an immersion blender or a regular blender like a blendtec or vitamix. I used my immersion blender. Blend until completely smooth and no chunks remain. Season with salt to taste.
  5. Serve soup hot with a generous sprinkling of the pork skin and kale mix in a straight line stretching across the entire length of the soups surface. Drizzle with ancho or chili oil.
You can buy chili oil or make it yourself. I made my ancho oil by combining 4 large dried ancho chiles with ½ cup of avocado oil. Heated it on medium heat until the oil began to bubble, let it toast for 3 minutes, then let it sit for a couple hours. I then strained the oil into a small container and used that to drizzle on the soup.

If you don't want to make the chicharrones then I recommend buying them from Epic.
Recipe by Slim Palate at