My mom has this gorgeous Kaffir Lime tree. Not sure how she has manages to keep a tropical tree alive for so many years in our Canadian zone 4 climate but the tree seems to be doing just fine and has even put on a few fruit!
In places like Thailand and Malaysia, Kaffir leaves are an indispensable ingredient in local cuisine used in both sweet and savory dishes. You can buy them fresh at most Asian food stores and they can be found in the produce section near the other herbs.
For a vegan alternative, swap out the fish sauce for some soy sauce! This bright orange soup is sure to chase away those winter blahs…
Kaffir Lime Leaf Carrot and Sweet Potato Soup
- 1Tbsp oil or coconut oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 5 large Kaffir lime leaves
- 2 large carrots, chopped
- 2 large sweet potatoes, chopped
- 2 cups vegetable or chicken broth, plus more water
- 150 ml coconut milk
- 1 Tbsp fish sauce or light soy sauce, optional
- 1-2 Tbsp lime juice, to taste
- Cilantro leaves for serving
Heat oil in a large pot over medium heat and add the garlic, onions and kaffir leaves cooking until translucent.
Add the carrots and sweet potato to the pot and stir in. Continue to cook for another 5 minutes.
Add the broth and enough water to the pot to just cover the sweet potato and carrots. bring he mixture to a simmer and cook on low for 25 minutes.
Once the carrots are soft, remove the kaffir leaves and blend the soup with a handheld mixer. Add the coconut milk and the enough lime juice to give the soup a bit of zip.
Serve garnished with cilantro.