Soup: United States – Silky Carrot-Coconut Lime Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 tbsp (15 ml) neutral oil
1 small onion, chopped
2 cloves garlic, sliced
1 tbsp grated fresh ginger
1 lb / 450 g carrots, peeled and sliced
1 / 2 tsp ground turmeric
3 cups (720 ml) low-sodium vegetable broth
1 can (13.5 oz / 400 ml) full-fat coconut milk
Zest of 1 lime
2 tbsp (30 ml) fresh lime juice
1 tsp honey or maple syrup (optional)
1 tsp kosher salt, plus more to taste
1 / 4 tsp white pepper, or to taste
To serve: chopped cilantro, toasted coconut flakes, extra lime wedges

Instructions

Heat oil in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes.
Stir in garlic and ginger; cook until fragrant, 30–60 seconds.
Add carrots and turmeric; toss to coat, 1 minute.
Pour in vegetable broth, bring to a simmer, then cover and cook until carrots are very tender, 15–20 minutes.
Stir in coconut milk and warm gently without boiling, 2–3 minutes.
Blend until completely smooth using an immersion blender (or carefully in a countertop blender). Return to pot if needed.
Season with lime zest, lime juice, honey/maple (if using), salt, and white pepper. Adjust thickness with a splash of broth if desired; warm through.
Ladle into bowls and garnish with cilantro and toasted coconut; serve with lime wedges.