Carrot Coconut Lime Soup

Name: Carrot Coconut Lime Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 6 larges carrots, peeled and chopped; 2 teaspoons chile paste; 2 liters coconut milk; 1 teaspoon cumin; 2 Tbsps chopped fresh cilantro; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 59 milliliters lime juice; 2 Tbsps olive oil; 2 onions, chopped; 2 larges potatoes, peeled and chopped; 710 milliliters vegetable broth

Need a gluten free, whole 30, and vegan soup? Carrot Coconut Lime Soup could be an excellent recipe to try. This recipe makes 8 servings with 491 calories, 6g of protein, and 46g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have cumin, chile paste, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

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.

Ingredients you will need

Chili Paste

Cilantro

Cumin

Cooking Oil

Equipment you will use

Dutch Oven

Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.

Ingredients you will need

Potato

Carrot

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable Broth