Soup: United States – Silky Carrot-Coconut Lime Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 tbsp (15 ml) neutral oil
1 small onion, chopped
2 cloves garlic, sliced
1 tbsp (15 ml) grated fresh ginger
1 lb (450 g) carrots, peeled and sliced
1 / 2 tsp (2.5 ml) 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 (5 ml) honey or maple syrup (optional)
1 tsp (5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) white pepper, or to taste
To serve: chopped cilantro, toasted coconut flakes, extra lime wedges

Show original ingredient measurements

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.