Carrot and Coriander Soup with Chile and Lime

This spicy, tangy pureed soup makes a great first course with Mexican or Asian meals. It is also delicious served with a vegetable or grain salad for lunch. Coriander is another name for cilantro.
  • 1 clove garlic, minced
  • 1 t. ground chile paste (or to taste)
  • 1 yellow onion, chopped
  • 4 carrots, peeled and sliced
  • 1 medium russet potato, peeled and cubed
  • 6 c. vegetable stock
  • ¼ c. chopped fresh cilantro
  • Juice of one lime
In a medium soup pot, sauté the garlic and chile paste until fragrant, about 30 seconds.  Add the onion and a little water to help prevent sticking, and cook until the onion begins to soften.  Add the carrots, potato, and stock.  Cover and simmer for about 30 minutes until carrots are very tender.  Remove from heat and puree the soup with a hand blender (or process it in batches in a regular blender, and return it to the pot).  Stir in the chopped cilantro and lime juice.

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