Carrot Soup: Difference between revisions
(Created page with "Carrot Soup 1 tables spoon minced garlic <br> 1 tablespoon minced shredded ginger <br> 1/2 teaspoon of cumin <br> 1/2 teaspoon salt <br> 1 finely chopped onion <br> 4 cups gr...") |
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Carrot Soup | Carrot Soup | ||
1 | Loosely based on http://vegetarian.about.com/od/soupsstewsandchili/r/carrotcoconut.htm | ||
1 tablespoon minced garlic <br> | |||
1 tablespoon minced shredded ginger <br> | 1 tablespoon minced shredded ginger <br> | ||
1/2 teaspoon of cumin <br> | 1/2 teaspoon of cumin <br> | ||
| Line 12: | Line 14: | ||
Grate carrots. <br> | Grate carrots. <br> | ||
Heat oil in big soup pot <br> | Heat oil in big soup pot <br> | ||
Add | Add onions and cook until just getting brown. <br> | ||
add garlic and ginger and cumin , stir well. <br> | add garlic and ginger and cumin , stir well. <br> | ||
add carrot and coconut milk. <br> | add carrot and coconut milk. <br> | ||
add either water or stock to just cover the carrots. <br> | add either water or stock to just cover the carrots. <br> | ||
cook until carrot is cooked, it should still have some body and not be mushy. <br> | cook until carrot is cooked, it should still have some body and not be mushy. <br> | ||
remove from heat, | remove from heat, possibly let cool, depending on you ability to work with hot soup. <br> | ||
Then blend and return to soup pot. <br> | Then blend and return to soup pot. <br> | ||
Taste it to make sure it's ok. Add salt as needed or wanted. <br> | Taste it to make sure it's ok. Add salt as needed or wanted. <br> | ||
Heat until it's at serving temperature. <br> | Heat until it's at serving temperature. <br> | ||
Serve. <br> | Serve. <br> | ||
[[Category:Recipe]] | |||
Latest revision as of 23:13, 17 December 2014
Carrot Soup
Loosely based on http://vegetarian.about.com/od/soupsstewsandchili/r/carrotcoconut.htm
1 tablespoon minced garlic
1 tablespoon minced shredded ginger
1/2 teaspoon of cumin
1/2 teaspoon salt
1 finely chopped onion
4 cups grated carrot
4 tablespoons of vegetable oil
1 Can of Coconut milk ( 400 ml )
Grate carrots.
Heat oil in big soup pot
Add onions and cook until just getting brown.
add garlic and ginger and cumin , stir well.
add carrot and coconut milk.
add either water or stock to just cover the carrots.
cook until carrot is cooked, it should still have some body and not be mushy.
remove from heat, possibly let cool, depending on you ability to work with hot soup.
Then blend and return to soup pot.
Taste it to make sure it's ok. Add salt as needed or wanted.
Heat until it's at serving temperature.
Serve.
