I love soups that have layers of complex flavors. Where, in every bite, you taste multiple ingredients with bursts of sweetness and spice.
And while this soup is probably more of a fall soup, I had a ton of leftover carrots in my fridge and I needed to use them up! This recipe was the perfect choice.
It was inspired by a recipe I found in Soup Swap: Comforting Recipes to Make and Share, but I modified it pretty significantly to give it more spice 🙂
This soup is warming, comforting, slightly sweet and super satisfying. The banana and coconut milk add a ton of creaminess without adding actual cream, and the lime brings a bright, citrusy feel to the soup. We served it with a small grilled cheese sandwich made on sprouted wheat bread for some additional protein and fiber.
The husband loved it, and it's super kid friendly too!
Ingredients
Directions
Notes
I created this post as part of Book Club Cookbook's soup swap blogger party, to celebrate the launch of Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst, Resident Chef for NPR's "Here and Now."
