A soup I’ve had (and made) many a time at my work! It’s super creamy, a little bit sweet, and has a nice tang from the limes. Very easy to make, too! Served with a little sprig of coriander (if you like coriander, that is), it’s lovely and fresh.
Prep time: ~45 minutes
- 1 large onion, peeled and diced.
- 2 cloves garlic, peeled and diced.
- 1 tbsp ginger, peeled and diced.
- 1 tbsp coconut oil.
- 2 large sweet potatoes, peeled and chopped.
- 2 carrots, peeled and chopped.
- 2 cans coconut milk.
- 4 cups vegetable stock.
- zest and juice of 2 limes (add more if you want it super limey!).
- 1 small bunch coriander (also called cilantro), finely chopped,plus more for garnish (optional).
In a large pot over medium heat, add the coconut oil, and once it’s hot, the onion, garlic, and ginger. Place the lid on and fry, stirring occasionally, for about 5 minutes, until everything becomes soft and fragrant.
Next, add in the sweet potatoes and the carrots, and cook them for a few minutes with the lid on, just until they start to soften a little bit. Season well with salt and pepper, then add in the coconut milk and the vegetable stock. Bring the whole thing up to a boil, then reduce the heat slightly and allow to simmer for at least 15 minutes.
Once the vegetables are soft enough that you can break them up with a fork, puree the soup until smooth. Add in the lime juice, zest, and coriander, and season with salt and pepper to taste. Garnish with a leaf or two just before serving, and enjoy!