Coconut Taro Soup with Lime Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, earthy soup featuring locally grown taro root simmered in coconut milk and brightened with fresh lime, perfect for a nourishing meal. This Hawaiian-inspired soup recipe (vegan, gluten-free), ready in about 40 minutes, pairs taro root, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Hawaiian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 minced garlic cloves and 15g grated ginger, sautéing for 1 minute until fragrant.
  2. Step 2: Add 200g diced peeled taro root and 500ml vegetable broth, bringing to a gentle simmer. Cover and cook for 20 minutes until the taro is tender.
  3. Step 3: Stir in 400ml coconut milk and 1 tbsp lime juice (from 1 lime), then simmer for 5 more minutes without boiling.
  4. Step 4: Remove from heat and stir in 20g chopped fresh basil and the zest of 1 lime. Season with salt to taste.

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