This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!
Provided by sourpony
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- 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 : Calories 542.2 calories, Carbohydrate 33.1 g, Fat 46.2 g, Fiber 6.7 g, Protein 7.2 g, SaturatedFat 38 g, Sodium 254.3 mg, Sugar 6 g
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