Carrot coconut lime soup

Olive oil	2 tablespoons
Chile paste	2 teaspoons
Cumin, ground	1 teaspoon
Cilantro, fresh, chopped	3 tablespoons
Ginger, fresh, grated	1 teaspoon
Onions, chopped	2
Garlic, minced	2 cloves
Potatoes, large, peeled, chopped	2
Carrots, large, peeled, chopped	6
Vegetable broth	3 cups
Coconut milk	7 cups
Lime juice	¼ cup

1. In a large Dutch oven, heat oil over medium heat.
2. Stir and cook chili paste, cumin, and 1 tablespoon cilantro until fragrant, about 1 minute.
3. Add ginger, onions, and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Place potatoes and carrots into the pot with the onion mixture, and cook for an additional 5 minutes.
5. Pour broth and milk over vegetables.
6. Increase the heat to medium-high, and bring to a boil, stirring occasionally.
7. Reduce heat to medium-low, and simmer for 30 to 45 minutes, or until the potatoes and carrots are soft.
8. Remove from heat, and stir in lime juice.
9. Working in batches, purée soup in a blender or processor until smooth.
10. Serve hot or chilled; garnish with remaining cilantro.

Time: 1 hour 20 minutes total (25 minutes active) • 8 servings