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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, carrot and coconut soup with ginger, chilli and coriander. It is one of my favorites food recipes. This time, I am going to 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 foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Carrot and Coconut Soup with Ginger, Chilli and Coriander is something which I have loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we have to 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:
  1. Get 35 g red split lentils
  2. Make ready 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. Get 400 g carrots, cut into chunks
  5. Make ready 1 small onion, approx 80 g, peeled and cut in half
  6. Take 1 tsp coconut oil or olive oil
  7. Make ready 200 g coconut cream
  8. Take Water
  9. Take 3 sprigs fresh coriander with stems (and roots if still attached)
  10. Make ready 1/2 tsp Salt

So it's worth making the effort to concoct your own recipes. This delicious and fresh soup is a recipe from Kathryn Bruton that I've tweaked to make it quicker and lower in salt. The soup can be made the day before and chilled or. 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.

Steps 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. Heat oil in a large stockpot over medium heat. Heat garlic, coriander and chilli paste. Add the carrots, stock and orange zest.

So that’s going to wrap this up for this special food carrot and coconut soup with ginger, chilli and coriander recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be 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!