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My review
Carrot Coconut Lime Soup
sourpony
"This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!"
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Ingredients
1 h 20 m servings 542 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 542 calories; 46.2 g fat; 33.1 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 254 mg sodium. Full nutrition
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Reviews
Read all reviews 1928 Ratings
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Most helpful positive review
2/27/2010
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 ...
Most helpful critical review
12/12/2009
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 easi...
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2/27/2010
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 ...
8/22/2007
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...
11/1/2009
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" coc...
11/7/2010
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 riche...
12/12/2009
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 easi...
10/7/2008
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 ...
7/11/2008
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...
10/11/2010
Desperately needed some salt & pepper, but once they were added, the soup was quite good. Nice texture and hearty.