Spicy Thai Carrot Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 1 chili pepper seeds removed, finely chopped (optional)
- 2 tsps Curry powder
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 clove garlic cloves (crushed)
- ½ onion (chopped)
- 1 bay leaf
- 16 ozs carrots (sliced)
- 2 cups vegetable stock
- 1 cup Coconut milk
- salt
- freshly ground Black pepper
- To garnish
- bay leaves
- Cumin (toasted and lightly crushed)
- Dill
- chili peppers
Preparation steps
1.
Heat the oil in a large pan and add the chilli, spices and garlic, and cook for about 30 seconds. Add the onions and cook gently until translucent.
2.
Add the bay leaf, carrots, and stock. Increase the heat and bring to a boil, then reduce the heat and simmer for about 20 minutes until the carrots are soft. Discard the bay leaf. Cool slightly.
3.
Ladle the mixture in batches into a blender or food processor and blend until smooth. Slowly add the coconut milk and blend again.
4.
Return the soup to the pan and heat until piping hot. Season to taste with salt and pepper.
5.
Pour into serving bowls and sprinkle with cumin seeds. Garnish with a bay leaf, a sprig of dill and a chilli.
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