Name of Recipe: Honey Coconut and Carrot Soup
Number of People: serves about 10 people-a ladle and a bit in each bowl
Ingredients:
A peeled and halved onion
A clove of garlic
A slice of ginger
40 grams of olive oil (half can be butter)
A celery stick
500 grams of carrots
750 grams of vegie stock (confession:I used water with chicken soup powder-was lazy)
A tablespoon of honey
Coconut cream (around 30-40 grams, but I used quite a bit more-kept tasting and adding more and it was great). Can replace with real cream
Preparation
1. Put onion, ginger and garlic into TMX jug andchop for 3 seconds at speed 5
2. Add the oil and use Varoma setting for 3 minutes at speed 1
3. Add the celery and carrots and chop for 5 seconds at speed 4
4. Cook for 3 minutes at Varoma at speed 1
5. Add the vegie broth and spices like salt, pepper to taste and cook for 14 mins at 100 C at speed 1
6. Add the coconut cream and honey and blend for 30 seconds at speed 10. You may want to add a bit more coconut cream-to taste and consistency of your liking. Serve hot!
Photos: will take next time-oops-color is wonderful.
Tips/Hints: can change a bit see ingreds
Members' comments
DJ -I added 1/2 tsp of cumin, coriander and turmeric.
Used hot chicken stock just made from bones then added milk before blending and 1d cream on serving.
Didn't have coconut cream.
