Carrot Coconut Lime Soup

This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 542 Calories

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon chopped fresh cilantro
• 3 cups vegetable broth
• 2 tablespoons chopped fresh cilantro
• 2 large potatoes, peeled and chopped
• ¼ cup lime juice
• 2 teaspoons chile paste
• 1 teaspoon cumin
• 6 large carrots, peeled and chopped
• 7 cups coconut milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.