Vegetable Coconut Soup

    Vegetable Coconut Soup

    Recipe photo: Vegetable Coconut Soup
    1

    Vegetable Coconut Soup

    (29)
    1hr20min


    20 people made this

    About this recipe: The perfect Thai-inspired soup for vegans and non-vegans! Onions, carrots and potatoes are simmered with a lightly spiced coconut milk, to create this deliciously smooth pureed soup.

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 2 teaspoons chilli paste
    • 1 teaspoon cumin
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon grated fresh ginger
    • 2 onions, chopped
    • 2 cloves garlic, finely chopped
    • 2 large potatoes, peeled and chopped
    • 6 large carrots, peeled and chopped
    • 750ml vegetable stock
    • 1.7 litres coconut milk
    • 4 tablespoons lime juice
    • 2 tablespoons chopped fresh coriander

    Method
    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Heat oil in a large saucepan over medium heat. Stir and cook the chilli paste, cumin and 1 tablespoon of coriander 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 pan with the onion mixture and cook for an additional 5 minutes.
    2. Pour the vegetable stock and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to the boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
    3. Remove the pan from the heat and stir in the lime juice. Working in batches, puree the soup in a liqudiser or food processor until smooth. Serve hot or chilled, garnished with the remaining coriander.
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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (18)

    by
    28

    If done right this soup is SUPER YUMMY! First, I made my own veggie broth with chopped up carrots, celery and onion. I added an all natural chicken base to it but you could just add some salt too. I also used Thai Kitchen brand red curry paste. I was assuming this is something like what the recipe called for. Last but not least I doubled the fresh ginger. Used a stick blender to blend so I didn't have to pour it into a belnder. AMAZING!!!! Just a note...most brands of "lite" coconut milk is just watered down coconut milk. If you want "lite" just use a little less of the coconut milk and add water. Save money!  -  27 Feb 2010  (Review from Allrecipes US | Canada)

    by
    16

    The ease of preparation for this soup made it better yet! The blend of flavors that tingled the tastebuds was a delight. The taste was very exotic. I would add another teaspoon of cumin for more zip. But overall, a very good and different twist to a soup.  -  22 Aug 2007  (Review from Allrecipes US | Canada)

    by
    11

    Served this chilled and then heated the leftovers - both ways are tasty. I took the advise of other reviewers - I didn't change the amount of coconut milk, but used equal amounts of "light" coconut milk and regular coconut milk. Thank you!  -  01 Nov 2009  (Review from Allrecipes US | Canada)

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