Carrot Coconut Lime

Carrot Coconut Lime


  • 2 tablespoons olive oil
  • 2 teaspoons chile paste
  • 1 teaspoon cumin
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated fresh ginger
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 large potatoes, peeled and chopped
  • 6 large carrots, peeled and chopped
  • 3 cups vegetable broth
  • 7 cups coconut milk
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh cilantro



  • 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.


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