Coconut and Lime Soup – New Scottish Mum Recipe

I know, I know, you probably all think I have gone absolutely bonkers to make soup and create a recipe with coconut and lime, but it was lovely.

So lovely that my kids loved it too.  I was completely prepared for them to say they hated it so it was a nice surprise.  The littlest one is my sticking point as he tends to only want the best of everything and new foods are a hit or a miss as to whether he will eat them or not.

I’m also adding this into Jacqueline’s No Croutons Required for August 2012 as this is an original recipe that I am very happy with.

Carrot and Lime Soup Recipe

• 10 – 12 servings.
• Preparation, 15 – 20 minutes + cooking time.
• Nutritional, rich source of vegetables.

Ingredients

• 1 litre stock.  fruit, vegetable, chicken or beef.  I used chicken to give the soup a good strong base, as I prefer the taste of soups with poultry stock.
• 2 litres water.
• 1 chicken stock cube.
• 3 large carrots.
• 5 medium to large potatoes.
• 1 large onion, or 2 small ones.
• 3 x limes, squeezed for juice, rind removed.   You could use lime juice for cooking.
• 2 largish leeks.
• 400g good quality coconut milk.
• half litre of milk.
• salt.
• pepper.
• ginger.
• basil.

Method

•  Simmer stock and add 2 litres of water.

• Peel, scrape and chop all vegetables and add to pot.

• Add 2 teaspoons of salt, pepper and ginger.  I used ground rainbow peppercorns and ground ginger.

• Add lime juice and flesh of lime, with pith removed if you are using fresh.

• Simmer for 15 minutes, then add half a litre of milk, 400g coconut milk and the stock cube.

• Simmer until carrots and potatoes are cooked, then blend.

• Add salt and pepper to taste.

• Serve with basil on the top.