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Coconut Lime Soup

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Coconut Lime Soup

Serves 4

Fresh, delicious and the perfect winter warm up. This soup is even better the next day, so make a double batch and take it for lunch the next day. 


1 400 ml can coconut milk

1½ cups water (just fill can of coconut milk)

1 tablespoon coconut oil

3 celery stalks, chopped

2 medium carrots, chopped

3 green onions, thinly sliced

1 large clove of garlic, minced

Juice of 1 large lime

Zest of 1 lime

1 tablespoon soy sauce

1 cup cooked quinoa

1 tablespoon each: turmeric, curry powder, ground ginger, and ground coriander

½ teaspoon cayenne pepper

Pinch of sea salt

Black pepper, to taste

Handful fresh cilantro, chopped


In a large soup pot, melt the coconut oil over medium-high heat. Add the carrots, and celery. Cook for 2-5 minutes, stirring frequently, until tender.


Add all of the dried spices and garlic. Stir well and cook for another 2 minutes to release the flavors of the spices.


Add the lime zest, lime juice, soy sauce, cooked quinoa, coconut milk, and water. Bring to a boil, reduce heat to low and let simmer for 10 minutes.


Remove from heat, stir in the green onions and cilantro and serve.


Option: You can also add 1 to 2 cups of chickpeas if you don’t have quinoa.  

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© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital