Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, carrot and coconut soup with ginger, chilli and coriander. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Carrot and Coconut Soup with Ginger, Chilli and Coriander is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Carrot and Coconut Soup with Ginger, Chilli and Coriander is something that I have loved my whole life. They’re fine and they look wonderful.
Its combination of anti-oxidant-packed carrots, garlic and onions, fibre-rich coconut and coriander and the anti-inflammatory properties of turmeric and ginger, should leave you. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground. After a few minutes, add the carrot and ginger and give it a good mix. After the carrots, onion, garlic and ginger and smelling all wonderful and delicious, you can add the spices.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:
- Prepare 35 g red split lentils
- Prepare 20 g ginger, sliced in 2 mm “coins” along the lines on the skin
- Prepare 1/2 fresh green cayenne chilli with seeds still in it
- Make ready 400 g carrots, cut into chunks
- Get 1 small onion, approx 80 g, peeled and cut in half
- Prepare 1 tsp coconut oil or olive oil
- Make ready 200 g coconut cream
- Get Water
- Take 3 sprigs fresh coriander with stems (and roots if still attached)
- Take 1/2 tsp Salt
Season with salt and pepper and serve with a sprinkling of fresh coriander. Add a splash of water if the mixture sticks to the pan. Add the carrots, fresh coconut, and stock. A beautiful, warming carrot soup with Asian inspired flavours of ginger, chilli and coconut milk.
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.
Add the carrots, fresh coconut, and stock. A beautiful, warming carrot soup with Asian inspired flavours of ginger, chilli and coconut milk. Lightly fry the onion in butter until soft, then put in a pan with the carrots, add the stock, bring to a boil and simmer until the carrots are cooked. Chop up the coriander (save a little for garnishing) and add, along with the green Thai paste and coconut milk. Stir in coconut milk, lime zest and juice and salt and return to a simmer.
So that is going to wrap it up for this exceptional food carrot and coconut soup with ginger, chilli and coriander recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!