Carrot Coconut Lime Soup Recipe
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Carrot Coconut Lime Soup

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

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 192 people have saved this

Prep Time:
25 Min
Cook Time:
55 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

Directions

  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.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 545 | Total Fat: 46.1g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by fiji chefmom 
The ease of preparation for this soup made it better yet! The blend of flavors that tingled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by Larry Daugherty 
We really enjoyed this soup. I had to sub in chicken boullion for the vegetable broth due to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2008 by Roxy 
Excellent soup - great blend of flavours. I used light coconut milk and cut down on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Lisa 
Served this chilled and then heated the leftovers - both ways are tasty. I took the advise of... MORE

 
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