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Creamy Carrot and Apricot Soup with green Vanilla Pepper



4 portion(s)

  • 1 medium brown onion
  • 600 gram mix of Carrots and Sweet Potatos, roughly chopped
  • 200 grams dried brown Apricots, sulphur free
  • 2 tablespoons of Coconut Oil
  • 1 litre of water
  • 2 tablespoons of Veggie Stock Paste, from EDC cookbook
  • 2 tablespoons of Fresh Lemon Juice
  • 1 vanilla bean, seeds scraped out
  • 1/2 level teaspoon of dried green Pepper, grind in a Pepper mill
  • 1/2 can of pure Coconut Cream

Recipe's preparation

  1. Add Carrots and Sweet Potato to the mixing bowl and chop for 3 sec/ speed 7. Set aside.


  2. Add Onion and Apricots to the mixing bowl and chop 3 sec/ speed 6. Add Coconut Oil and saute for 5 min/Varoma/speed 1.


  3. Add reserved Vegetables, Stock paste and Water and cook for 15 min/100 degrees/speed 2-3.


  4. Gradually increasing up to speed 9 for 1 min to puree your Soup. Then add Lemon Juice, green Pepper and  Vanilla bean seeds and mix for 30 sec/speed 3.


  5. Pour the Soup into the Thermoserver. Rinse and clean your mixing bowl.


  6. Add 1/2 can of Coconut Milk (200 ml) into the mixing bowl, insert Butterfly and whip for 3 min/60 degrees/speed 3-4.


  7. Divide your Soup into bowls and top with a splash of whipped Coconut cream. Enjoy!


Accessories you need

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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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