South-east Asian Carrot Bowl
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 1 red chili pepper (deseeded and finely chopped)
- 1 clove garlic cloves (finely chopped)
- ¾ inch fresh ginger
- 3 ½ cups carrots (thinly sliced or shaved on the diagonal)
- 1 Tbsp Curry paste (yellow)
- ⅞ cup Coconut milk
- 2 ½ cups vegetable stock
- light soy sauce
- ½ tsp ground Turmeric
- ground cilantro
Preparation steps
1.
Heat the oil in a pan and fry the chilli, garlic and ginger. Add the carrots and curry paste, fry together briefly then deglaze with the coconut milk and stock. Season with soy sauce, turmeric and a pinch of coriander and simmer over a low heat for 8-10 minutes.
2.
Put around 1/4 of the soup in a blender and blend to a fine purée. Return to the pan and, depending on the desired consistency, reduce a little more or add extra stock.
3.
Finally, check the seasoning again, arrange in bowls and serve.
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