Carrot Lime Soup

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Servings: 4 Prep: 25 min Cook: 260 min Dairy Free Gluten Free Paleo Freezable Homestyle Immersion Blender Kids Soup: Cold Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Carrots, Leeks, Extra Virgin Olive Oil, Cumin, Red Pepper Flakes, Limes, Cilantro, Full Fat Coconut Milk

Ingredients

8 large carrots ⚠

2 large leeks ⚠

2 tablespoons extra virgin olive oil ⚠

2 teaspoons minced garlic

1 ¾ teaspoons cumin ⚠

¼ teaspoon red pepper flakes ⚠

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, plus more to taste

6 cups chicken broth

1 ½ limes ⚠

¼ bunch cilantro ⚠

2 ounces full fat coconut milk ⚠

Instructions

1. Chop the carrots and leeks into 1 inch chunks.

2. Heat olive oil in a large stock pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften, about 5 minutes.

3. Add garlic, cumin, red pepper flakes, sea salt, and pepper; sauté for 1-2 minutes.

4. Add chicken broth. Bring to boil and reduce heat, simmering uncovered until vegetables are very tender, about 35 minutes. Remove from heat.

5. Using an immersion blender, puree soup until smooth.

6. Juice and zest limes and chop cilantro.

7. If serving chilled: Allow to cool and then whisk in coconut milk, lime juice, and lime zest. Cover soup and refrigerate until cold, at least 4 hours or overnight.

8. Add additional salt and pepper to taste; garnish with cilantro and serve.

9. If serving warm: Stir in coconut milk, lime juice, and lime zest.

10. Add additional salt and pepper to taste. Garnish each bowl with cilantro and serve.