Asian Carrot Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons, leveled coriander seeds
- 1 medium onion (s)
- 2 cloves garlic)
- 1 piece (s) ginger root, approx. 3 cm
- 750 g carrot (s)
- 40 g butter
- 1 chilli pepper (s)
- 600 ml vegetable stock
- 400 ml coconut milk
- salt and pepper
- cinnamon
- Lime juice and orange juice
- Coriander greens and / or parsley
Print Recipe
Pin Recipe Instructions
- Briefly toast the coriander seeds in a pan without fat to develop the aroma, then grind them finely with a mortar.
- Peel the carrots and cut into pieces.
- Let the butter melt. Fry the carrots, chopped onions and garlic, whole chilli pepper and ginger also in small pieces over medium heat while stirring. Now pour on the broth. Add the crushed coriander seeds and simmer for 20 minutes.
- Remove the chilli pepper. Everything finely chopped with the hand blender. When everything is well pureed, add the coconut milk. Add salt, pepper and cinnamon to taste. Add the fruity note with a glass of lime and orange juice (here, too, your own taste note is required and experimentation is allowed - in any case, lime and orange should not be omitted).
- Distribute the carrot soup on the plates and sprinkle some chopped coriander and / or parsley on top. And now enjoy your meal!
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