Sous Vide Vegan Carrot Curry Soup
Vegan carrot curry soup infused with lemongrass, Thai red chili paste and coconut milk, then pureed smooth.
Ingredients
| 1 pound | 455 g | carrots, peeled and sliced into 1/2-inch pieces |
| 1 cup | 240 ml | unsweetened coconut milk |
| 1 stalk | lemongrass, sliced into 3-inch pieces | |
| 1 | shallot, thinly sliced | |
| 1 tablespoon | 15 ml | Thai red chili paste |
| 2 teaspoons | 10 ml | kosher salt |
| 2 teaspoons | 10 ml | yellow curry powder |
| 1 teaspoon | 5 ml | ground turmeric |
| 1 clove | garlic, minced |
Instructions
Recipe Temp: 87.8°C (190°F). Recipe Time: 01:45. Prep Time: 00:15. Ingredients for 4.
Step 1: Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
Step 2: Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour and 45 minutes.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Discard the lemongrass pieces. Transfer entire contents of the bag to a blender and puree until smooth, about 1 minute. Add additional coconut milk or water to reach desired consistency. Step 2: Season with salt and pepper as needed.
From https://recipes.anovaculinary.com/recipe/sous-vide-vegan-carrot-curry-soup