“From the book Allergy-Free Cooking for Kids”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently cook onions and potatoes in the oil over medium heat for about 5 minutes, until golden at edges.
  2. Add cumin, coriander, and ginger, and continue to cook for about 1 minute.
  3. Add broth and bring to a boil. Reduce heat and simmer for 45 minutes, until potatoes are very soft.
  4. Add most of the cilantro, and leave soup to cool.
  5. Transfer to food processor, add coconut milk and blend until smooth.
  6. Transfer back to saucepan, add grated lime and juice, reheat.
  7. Garnish with cilantro and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: