carrot coconut lime soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• 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.
• 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.
• 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.