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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrot and coconut soup with ginger, chilli and coriander. One of my favorites food recipes. For mine, I will 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 favored of recent 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 which I’ve loved my entire life. They are nice and they look fantastic.

To get started 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 cook that.

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

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