Carrot And Coconut Soup With Ginger, Chilli And Coriander

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Carrot and Coconut Soup with Ginger, Chilli and Coriander. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Carrot and Coconut Soup with Ginger, Chilli and Coriander is 6/8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. 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.

Another delicious easy soup from your Thermomix! The addition of lentils and the flavour of coconut with subtle hints of chilli and ginger make it very satisfying. Serve with fresh bread rolls or a crusty wholemeal loaf if desired – or as it’s actually quite filling you could have it on its own instead. Serves 4 to 5 for lunch or serves 6 to 8 as a starter – makes 1.5 litres.

Ingredients and spices that need to be Prepare to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:

1. 35 g red split lentils
2. 20 g ginger, sliced in 2 mm “coins” along the lines on the skin
3. 1/2 fresh green cayenne chilli with seeds still in it
4. 400 g carrots, cut into chunks
5. 1 small onion, approx 80 g, peeled and cut in half
6. 1 tsp coconut oil or olive oil
7. 200 g coconut cream
8. Water
9. 3 sprigs fresh coriander with stems (and roots if still attached)
10. 1/2 tsp Salt

Instructions to make to make Carrot and Coconut Soup with Ginger, Chilli and Coriander

1. Grind lentils, ginger and chilli 30 seconds/Speed 9.
2. Add and chop carrots, onion, coconut oil and coconut cream 5 seconds/Speed 4.
3. Add water up to the 1.5 litre mark on the inside of the TM bowl. Cook 15 minutes/100C/Speed 1.
4. Add salt and coriander. Blend 1 minute/Speed 10.
5. 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.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Award-winning Carrot and Coconut Soup with Ginger, Chilli and Coriander. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!