Carrot Soup with Lime and Chiles
Brighten up your dinner table with this vibrant and zesty Carrot Soup with Lime and Chiles! Packed with the natural sweetness of carrots and a spicy kick from serrano or jalapeño chiles, this silky soup is layered with bold flavors. A squeeze of fresh lime juice and fragrant lime zest add a tangy twist, while a hint of cumin warms each spoonful. For an optional creamy touch, swirl in velvety coconut milk. This easy-to-make recipe comes together in under 45 minutes and is perfect for a cozy weeknight meal or an elegant starter. Garnished with fresh cilantro and served with extra lime wedges, this soup delivers a balance of heat, citrus, and comfort in every bowl. Ideal for lovers of bold flavors and quick, healthy meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 2 chiles (such as serrano or jalapeño)
- 6 cups carrots
- 4 cups vegetable stock
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups coconut milk (optional, for creaminess)
- 0.25 cups cilantro leaves (for garnish)
- 4 extra lime wedges (for serving)
Instructions
Peel and dice the onion. Mince the garlic cloves. Thinly slice the chiles, removing the seeds for less heat if preferred.
Peel and chop the carrots into thin rounds to ensure even cooking.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and sliced chiles to the pot. Cook for another 1-2 minutes until fragrant.
Stir in the chopped carrots, cumin powder, salt, and black pepper. Cook for 2-3 minutes to lightly toast the spices.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes or until the carrots are very tender.
Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy, then return it to the pot.
Stir in the lime juice and lime zest. Taste and adjust seasoning as needed. For added creaminess, stir in the coconut milk.
Ladle the hot soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra citrusy punch.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5133 mg | 223% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 59.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4937 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
