Carrot soup Recipe

THIS WAY FOR DELICIOUS HOMEMADE SOUP… WITH CARROTS AND COCONUT MILK! GOURMET AND EASY TO MAKE, THIS RECIPE WILL MAKE YOUR COMPLEXION GLOW AND DAZZLE YOU WITH ITS EXOTIC FLAVOUR. THANKS TO A TOUCH OF GINGER, KNOWN FOR ITS ENERGISING AND STIMULATING BENEFITS, THIS IS THE PERFECT WINTER SOUP RECIPE!


Difficulty
level

Users
rating

Preparation
time

45 min
Heat treatment time
1h


Carrot soup

Ingredients list

1 kg carrots

200 ml coconut milk

1 shallot

1 piece of stem ginger, about 2 cm

Curcuma

Number of servings

4

Jar suggestion

Le Parfait Super Jars
All products


Preparation

  1. Wash, peel and slice the carrots. Peel and chop the shallot. Clean the ginger and cut into thin slices.
  2. In a large stockpot, cook the shallot and ginger in 2 tablespoons of sunflower oil for 2 minutes on high heat.
  3. Add the carrots and cook for 3 minutes while stirring. Add salt, pepper and 2 teaspoons of curcuma (to taste), then pour in 1 L of water and cook covered for around 20 minutes (until the carrots are softened).
  4. Add the coconut milk, then blend with a hand blender until you get the desired texture. If the velouté seems too thick, add some water. Cook for 5 more minutes, stirring.
  5. Immediately fill your jars up to 2 cm from the rim, close and sterilise for 1 hour at 100°C.

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