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We hope you got insight from reading it, now let’s go back to carrot and coconut soup with ginger, chilli and coriander recipe. You can cook carrot and coconut soup with ginger, chilli and coriander using 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:
- Take 35 g red split lentils
- Prepare 20 g ginger, sliced in 2 mm “coins” along the lines on the skin
- Get 1/2 fresh green cayenne chilli with seeds still in it
- Provide 400 g carrots, cut into chunks
- You need 1 small onion, approx 80 g, peeled and cut in half
- Provide 1 tsp coconut oil or olive oil
- Use 200 g coconut cream
- Provide Water
- Take 3 sprigs fresh coriander with stems (and roots if still attached)
- You need 1/2 tsp Salt
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.
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