- 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
- 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.
05/08/2018
recipepes.com
Carrot Coconut Lime Soup, recipe
PT15M
PT1H
5
455 calories