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  2. Recipes
  3. Thai Carrot Soup

Thai Carrot Soup

A delicious Thai inspired soup that is creamy and full of taste.

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

1 Tbsp oil
300 g onion, peeled, trimmed, finely slice
2  garlic cloves, peeled, stem removed, crushed
1 Tbsp lemongrass paste
15 g ginger, peeled, grated
1000 g carrot, peeled, trimmed, cut into 2 cm cubes
800 g coconut milk
600 g vegetable stock, hot
1  lime, juice of, zest of

Instructions

STEP 1/6

Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool to the machine.

STEP 2/6

Attach the Cooking Chef bowl to the machine.
Add oil into the bowl, fit the splashguard.
Cook at 120ºC on speed off for 1 minute 30 seconds until hot.

STEP 3/6

Add onion, garlic, lemongrass paste and ginger into the bowl.
Cook at 105ºC on speed Stir 1 for 5 minutes until softened.

STEP 4/6

Add carrots into the bowl.
Cook at 105ºC on speed Stir 2 for 5 minutes until softened.

STEP 5/6

Add coconut milk and vegetable stock into the bowl.
Cook at 105ºC on speed Stir 4 for 10 minutes until reduced.
Cook at 102ºC on speed Stir 4 for 15 minutes until cooked through.

STEP 6/6

Transfer contents of the bowl in to the Thermoresist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Blend until smooth.
Alternatively, use a stick blender.

 

Serve

  1. Back to homepage
  2. Recipes
  3. Thai Carrot Soup

Thai Carrot Soup

A delicious Thai inspired soup that is creamy and full of taste.

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Show me the recipe
lorem ipsum
Servings:4
Makes:

Ingredients


1 Tbsp oil
300 g onion, peeled, trimmed, finely slice
2  garlic cloves, peeled, stem removed, crushed
1 Tbsp lemongrass paste
15 g ginger, peeled, grated
1000 g carrot, peeled, trimmed, cut into 2 cm cubes
800 g coconut milk
600 g vegetable stock, hot
1  lime, juice of, zest of

Instructions

STEP 1/6

Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool to the machine.

STEP 2/6

Attach the Cooking Chef bowl to the machine.
Add oil into the bowl, fit the splashguard.
Cook at 120ºC on speed off for 1 minute 30 seconds until hot.

STEP 3/6

Add onion, garlic, lemongrass paste and ginger into the bowl.
Cook at 105ºC on speed Stir 1 for 5 minutes until softened.

STEP 4/6

Add carrots into the bowl.
Cook at 105ºC on speed Stir 2 for 5 minutes until softened.

STEP 5/6

Add coconut milk and vegetable stock into the bowl.
Cook at 105ºC on speed Stir 4 for 10 minutes until reduced.
Cook at 102ºC on speed Stir 4 for 15 minutes until cooked through.

STEP 6/6

Transfer contents of the bowl in to the Thermoresist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Blend until smooth.
Alternatively, use a stick blender.

 

Serve

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes