Coconut carrot soup with candied ginger and green core Recipe
Recipe Ingredients for Coconut carrot soup with candied ginger and green core
| Amount | Ingredient |
|---|---|
| 4th Shallots | 300 grams |
| Carrots | 1 tbsp |
| Butter | 120 grams |
| Green crushed seeds | 200 ml |
| Coconut milk | 800 ml |
| Vegetable broth | 80 ml |
| Cream | 2 tbsp |
| Coriander leaves, finely chopped | 2 tbsp |
| Candied ginger pieces | 1 tbsp |
| Sugar | |
| Salt | |
| Pepper, freshly ground |
Coconut carrot soup with candied ginger and green core Recipe Directions
Peel and finely chop the shallots. Peel the carrot and cut into thin slices. Heat the butter in a saucepan and add the shallots until soft approach can be. Add the carrots, fry briefly, sprinkle with 1 tablespoon sugar and let caramelize. Stir in the green crushed seeds and pour the coconut milk with vegetable broth. Bring to a boil and simmer over medium heat, are soft to the carrots.
The soup with a blender puree and season with salt and pepper. Whip the cream until stiff and fold in half. The candied ginger to distribute the soup bowls, pour the soup and sprinkle with coriander leaves over it.
