Rating: 4 stars
34 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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

Recipe Summary

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

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  • 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
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