Directions:
- Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.
- Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
- Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.29 Kcal (2698 kJ) | ||
| Calories from fat | 504.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.06g | 86% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 0% | |
| Sodium | 578.61mg | 24% | |
| Potassium | 1037.68mg | 22% | |
| Total Carbs | 38.64g | 13% | |
| Sugars | 13.75g | 55% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 7.69g | 15% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 1mg | 34% | |
| Iron | 5.6mg | 31% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 149.86 Kcal (627 kJ) | ||
| Calories from fat | 117.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 86% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 134.59mg | 24% | |
| Potassium | 241.37mg | 22% | |
| Total Carbs | 8.99g | 13% | |
| Sugars | 3.2g | 55% | |
| Dietary Fiber | 1.94g | 33% | |
| Protein | 1.79g | 15% | |
| Vitamin C | 3.9mg | 28% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 1.3mg | 31% | |
| Calcium | 20.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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