Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: Ilana on July 25, 2011, 08:51:01 am
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Name of Recipe: Honey Coconut and Carrot Soup
Number of People: serves about 10 people-a ladle and a bit in each bowl
Ingredients:
A peeled and halved onion
A clove of garlic
A slice of ginger
40 grams of olive oil (half can be butter)
A celery stick
500 grams of carrots
750 grams of vegie stock (confession:I used water with chicken soup powder-was lazy)
A tablespoon of honey
Coconut cream (around 30-40 grams, but I used quite a bit more-kept tasting and adding more and it was great). Can replace with real cream
Preparation
1. Put onion, ginger and garlic into TMX jug andchop for 3 seconds at speed 5
2. Add the oil and use Varoma setting for 3 minutes at speed 1
3. Add the celery and carrots and chop for 5 seconds at speed 4
4. Cook for 3 minutes at Varoma at speed 1
5. Add the vegie broth and spices like salt, pepper to taste and cook for 14 mins at 100 C at speed 1
6. Add the coconut cream and honey and blend for 30 seconds at speed 10. You may want to add a bit more coconut cream-to taste and consistency of your liking. Serve hot!
Photos: will take next time-oops-color is wonderful.
Tips/Hints: can change a bit see ingreds
Members' comments
DJ -I added 1/2 tsp of cumin, coriander and turmeric.
Used hot chicken stock just made from bones then added milk before blending and 1d cream on serving.
Didn't have coconut cream.
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Ohhhh yummy. I was just thinking earlier today that I need a carrot soup recipe. :)
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I agree Ilana: this carrot soup has such a beautiful colour! :)
Your recipe is very similar to the "lover's soup" (from Morocco) out of Travelling with Thermomix, which includes 100ml of orange juice and 100ml cream. We made this soup on Sunday night and this was so tasty! I really liked the addition of orange juice: gave the soup a nice "zing". Also added a tsp of cumin & coriander and "upped" the ginger for extra heat ;D
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adding cumin and coriander sounds marvelous. I will try OJ next time-sounds interesting. Thanks!
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I made this for my lunch. Thank you as I had a fridge full of carrots!
Added 1/2 tsp of cumin, coriander and turmeric.
Used hot chicken stock just made from bones.
Then added milk before listing and 1d cream on serving.
Didn't have coconut cream
(http://i1255.photobucket.com/albums/hh621/Droverjess/2a49f34e.jpg)
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just what I was looking for. I accidentally picked up an extra kilo of carrots this week. will be perfect to freeze for lunches.