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Purple carrot soup with ginger, rosemary and coriander seed


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Ingredients

2 portion(s)

Purple carrot soup

  • 2 tablespoons olive oil
  • 2 Medium French Shallots
  • 1 small clove garlic
  • 2 cm fresh ginger
  • Few Fresh Rosemary Leaves
  • 1/2 tablespoon Ground Coriander Seed
  • 200 g Purple Carrot
  • 150 g Sweet Potatoes
  • 500 g water
  • 1 tablespoon TM stock paste
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Recipe's preparation

    Purple carrot soup
  1.  

     

    Chop Speed 6, 5 seconds shallots, garlic, rosemary and ginger. Scrape down and add coriander seeds.

    Add oil and sauté for 3 minutes on 100C, Speed 1.

    Add cubed carrots and potatoes, chop with turbo few times and cook for about 5 minutes on 100C, Speed 2.

    Add water and stock and cook for about 15 minutes on 100C, Speed 1, or untill the potetoes are cooked

    Place MC over the lid and process speed 7-8 for 1 minute or until very smooth.

    If the soup is too thick, add more hot water (or see tip) to give the desired consistency.

    Season with salt, black pepper, and a drizzle of balsamic vinegar to taste

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Accessories you need

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Tip

This makes a light, yet still deliciously comforting soup. For a rich, creamy, non-vegan version, add cream to the soup after pureeing (and mix for other few seconds). Or you can still keep it vegan, and use coconut cream instead. 

 

This recipe has been adapted from:

//theindolentcook.blogspot.com.au/2011/05/purple-carrot-soup-with-ginger-rosemary.html


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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  • The soup is actually enough

    Submitted by Giada on 11. June 2015 - 21:26.

    The soup is actually enough for 3/4 people! 

    Enjoy!

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