Lunch Recipe

Carrot Coconut Lime Soup

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

INGRIDIENT

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

¼ cup lime juice

2 tablespoons chopped fresh cilantro

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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 FACT

Per Serving: 542 calories; protein 7.2g; carbohydrates 33.1g; fat 46.2g; sodium 254.3mg.

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