The Best Recipes: Carrot Coconut Lime Soup

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Carrot Coconut Lime Soup

"This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!"

Ingredients :

• 2 tablespoons olive oil
• 2 teaspoons chile paste
• 1 teaspoon cumin
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated fresh ginger
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and chopped
• 6 large carrots, peeled and chopped
• 3 cups vegetable broth
• 7 cups coconut milk
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H20M

• Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.
• Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
• Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.

Notes :

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