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Curried Carrot & Quinoa Soup


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Ingredients

6 portion(s)

  • 1 brown onion, peeled and halved
  • 2-3 cloves garlic, peeled
  • 2 cm ginger, fresh, peeled
  • 1-2 tbsp oil or ghee, I use Coconut Oil
  • 300 g Carrots, roughly chopped, approx 6 carrots
  • 2 sticks celery, chopped
  • 1.5 tsp curry powder
  • 1 bay leaf
  • 1 tsp sea salt or to taste
  • fresh ground pepper, to taste
  • 100 g quinoa (rinsed well)
  • 500 g water
  • 2 tbsp TM Veg Stock Concentrate
  • 150 g Coconut Milk or Cream

Garnish

  • coconut cream, from top of can
  • coriander
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Recipe's preparation

  1. 1. Place onion, garlic, and ginger In TM bowl and chop 2s / s7

    2. Scrape down sides of bowl and add oil.  Saute 3min / 100d / s1

    3. Add carrots and chop 4s / s7.

    4. Rinse quinoa well and add to bowl.

    5. Add celery pieces, water, stock concentrate, curry powder, salt, pepper, and bay leaf.

    6. Cook 15min / Varoma / s2 or until the quinoa is tender.

    7. Once cooked, add coconut cream/milk and mix by slowly bringing the speed dial up from 1 - 9.  Blend for 1 min / s9

    
8. Place in serving bowls and add coriander and a dollop of coconut cream to garnish. 

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Tip

Can be served straight away as a soup.  If left for more than 1 hour, will be more like a dahl consistency.  Lovely with some added nutmeg and fresh chili for a hotter version!

Recipe converted from www.balancedplatter.com


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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Comments

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  • Love this recipe. I was a bit

    Submitted by Joolm on 28. September 2016 - 00:38.

    Love this recipe. I was a bit sceptical actually, as I am usually disappointed with those TM recipes where grains and other nice chunky ingredients just get blended together to a purée, making them lose the texture and interest of the original ingredients... But I gave it a try and the whole family loved it. I used a bit of red curry paste instead of curry powder, as I am not fond of curry powder taste, and I added extra coconut milk, after reading other comments about the thickness. Will definitely make again.

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  • Beautiful winter soup - thick

    Submitted by MelTM on 12. July 2015 - 20:04.

    Beautiful winter soup - thick and delicious!

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  • I think this needs more water

    Submitted by MarchEliza on 18. December 2014 - 07:21.

    I think this needs more water as it was rather too thick and a little burned. Tasted nice though so I will just add a lot more water next time. 

     

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  • Love this recipe, love the

    Submitted by Jeanette_73 on 7. April 2014 - 18:59.

    Love this recipe, love the flavour.  Absolute winner. Thumbs all round. Thank you for sharing

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  • Wow, what a beautiful soup!!!

    Submitted by Donna Bathy on 6. June 2013 - 20:31.

    Wow, what a beautiful soup!!! I used half carrot and half pumpkin and it turned out really well. Thanks for this new favourite!

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  • Lovely! I halved the recipe

    Submitted by Pontifek on 5. May 2013 - 15:11.

    Lovely! I halved the recipe since I didn't have enough carrots but maintained the 200g coconut milk and I still think its a little thick but the flavour is beautiful.

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