Carrot & Coconut Soup
A smooth Thai-inspired carrot and coconut soup with green curry paste, lime and QimiQ Sauce Base, served chilled with fresh coriander. Makes 4 portions.
Ingredients
| 250 g | QimiQ Sauce Base | |
| 100 g | Onion(s), finely chopped | |
| 1 | Garlic clove(s), finely chopped | |
| 3 tbsp | 45 ml | Olive oil |
| 250 g | Carrots | |
| 300 ml | Vegetable stock | |
| 200 ml | Coconut milk | |
| 1 | Lime(s), juice only | |
| 1 tsp | 5 ml | Green curry paste |
| 1 pinch | Cumin, ground | |
| 1 tsp | 5 ml | Cilantro, fresh |
| 1 pinch | Ginger powder |
Instructions
- Sauté the onions and garlic. Add the carrots.
- Add the vegetable stock, coconut milk and lime juice and bring to the boil. Reduce the heat and simmer for 10 minutes until the carrots are soft.
- Add the QimiQ Sauce Base and bring to the boil. Remove from the heat and, using an immersion blender, puree the soup until smooth.
- Serve chilled with the chopped coriander.