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

Gallery

Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

542 calories; protein 7.2g; carbohydrates 33.1g; fat 46.2g; sodium 254.3mg. Full Nutrition
Advertisement

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2010
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! Read More
(30)

Most helpful critical review

Rating: 2 stars
12/14/2009
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. Read More
(9)
34 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
03/01/2010
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! Read More
(30)
Rating: 4 stars
08/22/2007
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. Read More
(18)
Rating: 5 stars
11/03/2009
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! Read More
(12)
Advertisement
Rating: 2 stars
12/14/2009
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. Read More
(9)
Rating: 4 stars
11/09/2010
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! Read More
(9)
Rating: 5 stars
10/07/2008
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. Read More
(8)
Advertisement
Rating: 4 stars
07/11/2008
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! Read More
(5)
Rating: 5 stars
04/25/2011
Yum! Easy to make, and to cater to specific tastes. Read More
(4)
Rating: 4 stars
10/11/2010
Desperately needed some salt & pepper, but once they were added, the soup was quite good. Nice texture and hearty. Read More
(3)
Advertisement