Carrot and Coconut Soup with Ginger, Chilli and Coriander
Carrot and Coconut Soup with Ginger, Chilli and Coriander

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carrot and coconut soup with ginger, chilli and coriander. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Carrot and Coconut Soup with Ginger, Chilli and Coriander is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Carrot and Coconut Soup with Ginger, Chilli and Coriander is something that I have loved my entire life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Make ready 35 g red split lentils
  2. Prepare 20 g ginger, sliced in 2 mm “coins” along the lines on the skin
  3. Make ready 1/2 fresh green cayenne chilli with seeds still in it
  4. Make ready 400 g carrots, cut into chunks
  5. Get 1 small onion, approx 80 g, peeled and cut in half
  6. Get 1 tsp coconut oil or olive oil
  7. Get 200 g coconut cream
  8. Prepare Water
  9. Make ready 3 sprigs fresh coriander with stems (and roots if still attached)
  10. Take 1/2 tsp Salt

Add the onions and garlic and saute until softened. Stir through the ginger and coriander until fragrant. This fragrant soup combines carrots and potatoes with garlic, coriander and chilli. When all the veg is nice and soft, add the coconut milk and some coriander leaves (if you're like me and love the flavour of coriander), and blend until you have your desired consistency.

Instructions 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.

Squeeze in half a lime (or to taste). Serve in warm bowls with some bread and some coriander leaves as a garnish. Ginger gives the carrots a beautiful balance between flavors. Just a bit of curry powder adds a little bit of heat. Stir in coconut milk, lime zest and juice and salt and return to a simmer.

So that’s going to wrap it up for this exceptional food carrot and coconut soup with ginger, chilli and coriander recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!