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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
  • 6
    1h 0min
    Preparation 15min
    Baking/Cooking 45min
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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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).

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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 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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