Carrot Ginger Cream Soup with Coconut and Lime

A velvety carrot and ginger cream soup with coconut milk and lime, seasoned with earthy cumin and freshened with fresh coriander. It's easy even for beginners and warms you up on cold days.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Carrots
• 1 pc Onion
• 20 g Ginger
• 300 g floury potatoes
• 2 tbsp cooking oil
• 1 tsp ground cumin
• 800 ml vegetable stock
• 400 ml coconut milk
• 1 pc lime
• 1 bunch coriander
• salt
• pepper

Method

1. Peel and finely dice the onion and ginger. Peel the carrots and potatoes and cut them into small cubes. Wash the coriander, pick off the leaves and finely chop the stems.
2. Heat the cooking oil in a large pot and sweat the onion and ginger in it for about 3 minutes. Add the ground cumin and toast briefly until fragrant.
3. Add the carrots and potatoes and sweat briefly. Pour in the vegetable stock, bring to a boil and simmer the soup over medium heat for about 20 minutes, until the vegetables are soft.
4. Stir in the coconut milk and purée the soup finely with an immersion blender. Season with salt, pepper and the juice of half the lime, and reheat briefly if needed.
5. Ladle the soup into bowls, sprinkle with the coriander leaves and stems, and serve the remaining lime cut into wedges on the side.