Recipe by sourpony
"This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh cilantro
grated fresh ginger
potatoes, peeled and chopped
carrots, peeled and chopped
chopped fresh cilantro
If done right this soup is SUPER YUMMY! First, I made my own veggie broth with chopped up carrots, celery and onion. I added an all natural chicken base to it but you could just add some salt too. I also used Thai Kitchen brand red curry paste. I was assuming this is something like what the recipe called for. Last but not least I doubled the fresh ginger. Used a stick blender to blend so I didn't have to pour it into a belnder. AMAZING!!!! Just a note...most brands of "lite" coconut milk is just watered down coconut milk. If you want "lite" just use a little less of the coconut milk and add water. Save money!
Big disappointment! I followed the recipe exactly thinking it would be a delicious, flavorful soup. It was expensive- 7 cups of coconut milk is a lot at $2 a can! Fresh cilantro, broth-it easily cost me $15 to make. The taste is bland and boring and not at all tangy like I wanted.
The ease of preparation for this soup made it better yet! The blend of flavors that tingled the tastebuds was a delight. The taste was very exotic. I would add another teaspoon of cumin for more zip. But overall, a very good and different twist to a soup.
Served this chilled and then heated the leftovers - both ways are tasty. I took the advise of other reviewers - I didn't change the amount of coconut milk, but used equal amounts of "light" coconut milk and regular coconut milk. Thank you!
Now this is some good soup! I do agree that it needs some salt and pepper, and I cut back on the ginger a bit since 1t a bit much for my taste. I also use canned coconut cream which is way richer than coconut milk - a little goes a long way. Like all soups I make, I find that they are much better if you make them a day ahead. Thanks, sourpony!
We really enjoyed this soup. I had to sub in chicken boullion for the vegetable broth due to forgetfulness at the store, but I just eliminated any salt from the seasoning. I would recommend the low fat coconut milk too even though the richness suffers just a little.
Excellent soup - great blend of flavours. I used light coconut milk and cut down on the amount used by half to make it lower in fat. I also increased the amount of ginger considerably. yummy!
Yum! Easy to make, and to cater to specific tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Coconut Lime Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 416
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make restaurant-quality egg drop soup.
Make this sour-cream and yogurt cucumber soup with an immersion blender.
Follow these simple shortcuts for delicious butternut squash soup.