Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, carrot and coconut soup with ginger, chilli and coriander. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Carrot and Coconut Soup with Ginger, Chilli and Coriander is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Carrot and Coconut Soup with Ginger, Chilli and Coriander is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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 can achieve it.
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
- Get 400 g carrots, cut into chunks
- Prepare 1 small onion, approx 80 g, peeled and cut in half
- Take 1 tsp coconut oil or olive oil
- Get 200 g coconut cream
- Take Water
- Make ready 3 sprigs fresh coriander with stems (and roots if still attached)
- Get 1/2 tsp Salt
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Instructions 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.
This could be served with some crusty French bread or perhaps some Indian naan bread and a side green salad to make it into a full and hearty vegetarian meal. Add a little splash of vegetable broth if the pan starts to dry out. 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. Squeeze in half a lime (or to taste). Serve in warm bowls with some bread and some coriander leaves as a garnish.
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