Carrot Coconut Lime Soup Recipe - Allrecipes.com
Carrot Coconut Lime Soup Recipe
  • READY IN ABOUT hrs

Carrot Coconut Lime Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    55 mins
  • READY IN

    1 hr 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2010

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!

 
Most Helpful Critical Review
Dec 14, 2009

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.

 
Aug 22, 2007

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.

 
Nov 03, 2009

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!

 
Nov 09, 2010

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!

 
Oct 07, 2008

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.

 
Jul 11, 2008

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!

 
Apr 25, 2011

Yum! Easy to make, and to cater to specific tastes.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 46.2 g
  • 71%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

sourpony
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