CARROT SOUP WITH COCONUT & CILANTRO

By JaneTreva

Ingredients

• 4 tablespoons butter
• 1 medium onion, chopped
• 10 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• Handful of chopped cilantro (I used about 1/2 cup chopped)
• 4 cups vegetable or chicken stock
• 1/2 cup coconut milk
• Juice of 1 orange
• 2 limes, cut into wedges
• Salt & pepper

Details

Servings 4

Preparation

Step 1

Melt the butter in a heavy bottomed saucepan.
Add onion with a pinch of salt.
Cook gently on low heat for 5 minutes to soften onion without browning.
Add the carrots and potatoes; stir.
Cover and leave to sweat for 10 minutes.

Add the cilantro, stock, coconut milk, orange juice, a squeeze of lime and salt and pepper.
Bring to a boil, then reduce heat and simmer, covered, until the carrots are soft.
This could take 30 too 40 minutes depending on the carrots.

Let cool, then puree in blender or food processor until smooth.
Reheat gently over low heat, stirring, and check seasoning.
Serve with lime wedges.