Carrot Coconut Lime Soup Recipe

Name: Carrot Coconut Lime Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 teaspoons chile paste, 1 teaspoon cumin, 1 tablespoon chopped fresh cilantro, and more.

Yes, Carrot Coconut Lime Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Coconut Lime Soup

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