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4
Ingredients
4 portion(s)
Pumpkin Carrot and Ginger soup
- 2 cloves garlic
- 100 g brown onion, cut in half
- 20 g fresh ginger, in pieces
- 1 tsp dry tumeric
- 20 g olive oil
- 250 g pumpkin, peeled and cubed
- 1 Large carrot, in large pieces
- 1 tablespoons Vegetable stock paste
- 100g red lentils
- 750 ml water
- 50 g coconut cream
- salt and pepper to taste
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6
30min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 6
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Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl! -
Recipe is created for
TM 31
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5
Recipe's preparation
- Add garlic, onion, ginger, tumeric and olive oil to the bowl and chop for 5 seconds, speed 5. Scrape down the bowl and cook for 5 minutes, 120 degrees, speed 1.
- Add the pumpkin and carrot and chop for 5 seconds, speed 5. Add the stock paste, lentils and water and cook for 20 minutes, 100 degrees, speed 1.
- Add the coconut cream and blend for 30 seconds, slowing turning the dial from 5 to 9 or use the blend function on the TM6.
- Season to taste with salt and pepper.
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Accessories you need
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Measuring cup
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Spatula TM5/TM6
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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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