Recipe Canned carrot soup
Preparation time:
45 min
Heat treatment time:
2h30
Shelf life:
12 mois dans un endroit sec et frais
Ingredients
Number of persons: 4
Preparation
- Wash, peel and cut the carrots into rings. Peel and chop the shallot. Clean and reduce ginger in shavings.
- In a large casserole dish, melt the shallot and ginger in 2 tablespoons of sunflower oil for 2 minutes over high heat.
- Add the carrots and brown for 3 minutes, stirring. Salt, pepper, add 2 teaspoons of turmeric (it is depending on the tastes) then pour 1 l of water and simmer covered about 20 minutes (the carrots should no longer be hard).
- Add the coconut milk and mix with a hand blender to obtain the texture that suits you. If the velouté seems too thick, add water. Simmer for 5 minutes, stirring.
- Fill your jars without delay up to 2 cm from the drinker, close and immediately proceed to the heat treatment, 1 hour at 100 ° C.
