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1 Roast carrot Soup

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Roast carrot Soup

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Ingredients

4 portion(s)

Roast carrot soup

  • 1 kg carrots, peeled & chopped in half along the length and width
  • 1 onion, peeled and cut into wedges
  • 1-2 garlic cloves, skin left on
  • 1 can coconut milk, (400ml)
  • 500 g water
  • 1 tbsp TM vegetable stock concentrate
  • Few sprigs fresh coriander leaves
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  • 6
    1h 0min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Roast carrot soup

  1. Turn on the oven to 180 degrees.

  2. Place carrots, onion and garlic in a baking tray.

    Drizzle over the olive oil. Mix around so the vegetables are all covered in the oil.

  3. Bake in the oven for about 45 minutes, or until cooked.

  4. Add the roasted carrots and onion to the TM bowl.

    Squeeze the garlic out from the skin and add to the bowl.

    Add the coconut milk to the  bowl.

    Blend speed 6 / 5 secs

     

  5. Add the water and stock concentrate to the TM bowl.

    Add the coriander to the bowl.

    Cook 5 mins / 90C / speed 3 until all incorporated and then speed 2

  6. Finally, blend 30 secs / speed 8.

  7. Serve with a small sprig of coriander as garnish.

    Delicious also with ginger added at same time as carrots. Can either use 1 teaspoon commercial ginger paste                   (easiest) or 2 cm fresh ginger ( first chopped in TM 3 secs speed 6).

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You can add more water for a thinner soup consistency

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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