Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, carrot and coconut soup with ginger, chilli and coriander. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Chop up the coriander (save a little for garnishing) and add, along with the green Thai paste and coconut milk. Use a hand held blender, or put into a liquidiser and blend until the soup has the right consistency.
Carrot and Coconut Soup with Ginger, Chilli and Coriander is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Carrot and Coconut Soup with Ginger, Chilli and Coriander is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook carrot and coconut soup with ginger, chilli and coriander using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:
- Get 35 g red split lentils
- Take 20 g ginger, sliced in 2 mm “coins” along the lines on the skin
- Take 1/2 fresh green cayenne chilli with seeds still in it
- Get 400 g carrots, cut into chunks
- Take 1 small onion, approx 80 g, peeled and cut in half
- Take 1 tsp coconut oil or olive oil
- Take 200 g coconut cream
- Get Water
- Get 3 sprigs fresh coriander with stems (and roots if still attached)
- Make ready 1/2 tsp Salt
Season to taste and leave on a very low heat. Add a little splash of vegetable broth if the pan starts to dry out. Stir in coconut milk, lime zest and juice and salt and return to a simmer. Serve hot, or let cool to store.
Steps to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:
- Grind lentils, ginger and chilli 30 seconds/Speed 9.
- Add and chop carrots, onion, coconut oil and coconut cream 5 seconds/Speed 4.
- Add water up to the 1.5 litre mark on the inside of the TM bowl. Cook 15 minutes/100C/Speed 1.
- Add salt and coriander. Blend 1 minute/Speed 10.
- Tip: If you have some fresh or frozen Green Chilli and Coriander Paste cubes in your freezer, use 1 frozen cube or 1 rounded tsp fresh paste instead of the fresh chilli and coriander. The recipe for this wonderful paste is in “Fast and Easy Indian Cooking”, available from UK Thermomix.
A beautiful, warming carrot soup with Asian inspired flavours of ginger, chilli and coconut milk. This website uses cookies to ensure you get the best experience on our website.. SPICY CARROT AND CORIANDER SOUP by martinemaeland. A beautiful, warming carrot soup with Asian inspired flavours of ginger, chilli and coconut milk. Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots.
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