Tuesday, October 02, 2007

Creamy Coconut Carrot Soup with Lime

It's soup season! The kitchen has been steaming with savory soups the past couple weeks, as I've been trying new recipes and celebrating the return of cooler weather. This one is the favorite 'so far' --- a delicious Coconut Carrot Soup! Carrots are a rich source of beta-carotene, the plant form of vitamin A. Just one carrot can supply enough of this important vitamin for an entire day. And cooked carrots help the body utilize more of this nutrient than raw ones. It's true that carrots might help you see in the dark better, as deficiencies in this vitamin can cause blindness. So eat up! The fresh lime juice gives this soup a light, fresh flavor --- and the coconut milk and cilantro take it over the edge!

Creamy Coconut Carrot Soup with Lime

3 Tbsp. olive oil
1 large sweet onion, chopped
2 lbs. fresh carrots, peeled and chopped
4 - 5 potatoes, peeled and chopped
64 ounces vegan chicken-like broth
(or water with chicken-style seasoning added to taste)

1 can coconut milk
Fresh cilantro
Juice of one orange
(or 1 Tbsp. orange juice concentrate)

Salt to taste
1 tsp. tamari or soy sauce (optional)*

In a large kettle, saute onion in olive oil until translucent. Add carrots and potatoes. Stir gently and cover, allowing vegetables to sweat for about ten minutes. Add the cilantro, chicken-style broth, coconut milk, orange juice, salt, and tamari/soy sauce. Bring to a boil, then reduce heat and allow to simmer for about 30 minutes or until carrots are soft. Remove soup from heat and allow to cool slightly. Place soup in blender in batches and whiz until smooth and creamy. Return to heat if necessary and heat to serving temperature. Serve with lime wedges. Delish!

*May substitute Bragg's Liquid Aminos.

Serves: 8


  1. This looks Yummy!!!

  2. Sounds de-lish! Can't do cilantro though. But I'm sure that I could swap out parsley for it. Doesn't soup just wreak of comfort??


  3. This looks yummmmmmy...I'm on my way.


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