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Asian Rhubarb and Carrot Soup


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Ingredients

4 portion(s)

  • 150 g onion, peeled and quarter
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 250 g carrots, peeled and rough chopped about 1.5 cups
  • 2 clove garlic
  • piece ginger 2.5 cm, peeled
  • 2 tsp cummin seeds, or powder
  • 4 teaspoon coriander seeds, or ground
  • 150 g rhubarb, about 1 cup rough chopped
  • 500 g water
  • 1 tablespoon veggie stock paste or chicken
  • 250 g coconut milk
  • 60 g lime juice, 1/2 MC
  • 2 tablespoon fish sauce
  • 1 Jalapeno Slices
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Recipe's preparation

  1. Place cumin and coriander seeds if using TM and grind 20 secs/ speed 10, set aside.

     

     Place onions in mixing bowl and chop 4 secs/ speed 5.

     Sauté onions with olive oil, lightly seasoned with salt and ground pepper 3 mins/ 120  deg /speed 1 until onions soften.

    Add carrots, garlic, ginger, cumin,tumeric and coriander  cook 1 min/ 120 deg speed 1 until ingredients are coated with oil.

     

    Add rhubarb, veggie stock, coconut milk, and lime juice. Cook 25 mins /100 deg speed 1 or until carrots are tender.

    Blend with jalapeño, if necessary, 1 min/speed 5-9, increasing speed  gradually.

    Serve hot  or cold with fresh coriander and basil on top.

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Accessories you need

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Tip

use vegan fish sauce if you wish.

serve hot or cold 

credit to //www.laurieconstantino.com/recipe-index/thai-carrot-rhubarb-soup/

for the recipe.. I just connverted it 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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