Description
A rich and satisfying vegan soup made from pureed cooked lima beans, vegetable broth, and coconut milk for a nutty base. Enhanced with sautéed onions, carrots, and aromatic spices for depth without alcohol or animal products.
Ingredients
Dried lima beans (1 1/2 cups, pre-soaked 8 hours)
Carrot (2 large, chopped)
Red onion (1 large, chopped)
Vegetable broth (4 cups, low-sodium preferred)
Unsweetened coconut milk (1 can, 13.5 fl oz)
Garlic (2 cloves, minced)
Dried thyme (1 tsp)
Smoked paprika (1 tsp, for garnish)
Salt (to taste)
Black pepper (to taste)
Instructions
Sort lima beans and soak overnight in water (3x bean volume)
Drain and rinse soaked beans thoroughly
Sauté onion and garlic in a pot until golden brown
Add carrots, vegetable broth, thyme, and beans
Simmer 25 minutes until beans are tender
Remove carrot chunks after simmering
Pour 1/3 of the soup into a blender (cover with a towel) and blend on medium speed
While blending, add half the coconut milk and return the puree to the pot
Repeat blending process with remaining soup
Season with salt and pepper
Stir in coconut milk and heat gently
Skim off any foam for a smooth finish
Serve with a sprinkle of smoked paprika
Notes
Toast onions fully to balance sweetness
Add coconut milk halfway through blending for better emulsion
Immersion blender gives better texture control than standard blender
Optional addition of 1/4 tsp cumin during simmer for extra depth
Use 6 cups broth for 3x bean-to-broth ratio if preferred
Store soup refrigerated for up to 4 days
- Prep Time: 15
- Cook Time: 40
- Category: Trending
- Method: Simmering and Pureeing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
