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

Carrot Coconut Lime Soup might be From preparation to the plate, this recipe takes approximately 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

Coconut Milk

Vegetable

Potato

Carrot

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.

Ingredients you will need

Lime Juice

Soup

Equipment you will use

Food Processor

Dutch Oven

Blender

Serve hot or chilled, garnished with the remaining cilantro.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

6larges

carrots, peeled and chopped 2teaspoons

chile paste 2liters

coconut milk 1teaspoon

cumin 2Tbsps

chopped fresh cilantro 1teaspoon

grated fresh ginger 2cloves

garlic, minced 59milliliters

lime juice 2Tbsps

olive oil 2

onions, chopped 2larges

potatoes, peeled and chopped 710milliliters

vegetable broth

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Laurent-Perrier Brut. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 40 dollars per bottle.

Laurent-Perrier Brut

Laurent-Perrier Brut L-P is the standard-bearer for the house style of Laurent-Perrier. Crisp, fresh and elegant, Brut L-P reflects the fundamental essence of our Champagnes.The color is a pale golden hue, with fine and persistent bubbles. The nose is fresh and delicate, showing good complexity with hints of citrus and white fruit. Brut L-P's light style has led the way to making Champagne the ideal aperitif drink. Its perfect balance, crispness of flavors and finesse also make it the ideal companion for fish, poultry and white meat.