- 2 tablespoons coconut or olive oil (we used coconut oil)
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons chile paste (The original recipe says you could use something like sriracha or sambal oelek, we used sambal oelek.)
- 1 teaspoon grated fresh ginger
- 1 teaspoon cumin
- 2 medium onions, coarsely chopped (3 cups)
- 2 cloves garlic, chopped
- 1 pound potatoes, peeled and coarsely chopped
- 1 pound carrots, peeled and coarsely chopped
- 1 teaspoon salt (we used kosher salt)
- 5 ½ cups low-sodium vegetable broth
- 1 (13.5-ounce) can coconut milk
- ¼ cup fresh lime juice
- Take a heavy 5-quart pot and pour the oil in, setting the heat to medium. Once the oil’s shimmering, add in 1 tablespoon of the cilantro as well as the chile paste, ginger and cumin, stirring constantly until they become fragrant (about 1 minute). Add the onions and garlic into the pot now, stirring frequently for roughly 5 minutes or until the onions have become translucent. Now stir in the potatoes, carrots, and salt, stirring now and then for 5 minutes.
- Pour the broth and coconut milk into the pot and turning the heat up if necessary, bring the soup up to a boil. Once boiling, turn the heat down to medium-low and simmer for 20 minutes or long enough for the vegetables to get soft. Stir in the lime juice and you’re ready for the next step !
- Doing this in multiple batches, purée the soup with either a blender or food processor (we used our blender) until the soup is really smooth (we used the puree setting on our blender to get a smooth consistency). Once all the soup’s puréed, garnish with remaining cilantro (we just put the remaining cilantro on our individual servings).
Serves 8 (1 1/3 cup per serving).
We found this recipe in an Allrecipes magazine.
We weren’t paid in any form to promote Allrecipes.
Take care everybody !