Chilled Carrot and Kaffir Lime Soup
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Vidalia or other sweet onion, sliced
- 1 tablespoon peeled and coarsely chopped fresh ginger
- 3 cups sliced carrots
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 3 kaffir lime leaves
- 2 tablespoons cilantro stems, minced
- 5 cups gluten free vegetable stock
- Kosher salt
- zest if 1 kaffir lime
- juice of 1 (regular) lime
For the yogurt sauce, optuonal
- 3 tablespoons creamy plain yogurt
- 1/2 jalapeno chile, finely diced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon slivered basil (Thai basil if you can find it)
Instructions
- In a large soup pot heat the butter and olive oil over medium heat. Add the onion, ginger, carrots, dried spices, lime leaves, and cilantro stems. Stir to coat and cook for 5 minutes. Add the stock and 1 1/2 teaspoons of Kosher salt then bring to a boil. Lower the heat, cover, and simmer until the vegetables are cooked through and soft, about 20 minutes.
- Puree with an immersion blender or in a
high speed blender in batches until very smooth. Cover and chill completely. The flavors of the soup will dull slightly when it is cold, so season the soup with kaffir lime zest, lime juice, and more salt if needed immediately before serving.
For the optional yogurt sauce:
- Ina small bowl
stir together the yogurt, chile, and herbs. Swirl a spoonful into each serving of soup.
Notes
adapted from Vegetable Literacy by Deborah Madison
Find it online: https://thismessisours.com/chilled-carrot-and-kaffir-lime-soup/
