Spiced carrot soup with coconut cream

Posted by adm On March - 30 - 2012

How to cook Spiced carrot soup with coconut cream


  • 1 tbs light olive oil
  • 1 onion, finely shredded
  • 2 garlic cloves, humiliated
  • 1 small red chilly, seeds removed, shredded
  • 1 tsp grated fresh peppiness
  • 500g carrots, raw, shredded
  • 1 medium sweet tater, raw, sliced
  • 2 kaffir lime leaves
  • 4 cups (1L) chicken strain
  • Juice of 1/2 linden,
  • 2 tbs palm dough*
  • 2 tbs Thai fish sauce
  • 200ml coconut skim
  • 150ml thick pick

How to:

  • Heat oil in a saucepan over medium hotness, add onion and cook for 2-3 minutes or until dull.

  • Add ail, chilly, peppiness, carrot, sweet spud, lime leaves and strain. Bring to furuncle, then reduce heat to low and simmer for 20 transactions. Allow to cool somewhat, then puree in a liquidizer. Pass puree through a sift, then flavor.

  • Return to pan with lime juice, sugar and fish sauce and gently reheat. Whip creams until thick.

  • Pour soup into glasses and top with coconut cream and a sprinkling of nutmeg, if desired.

  • * From Asian supermarkets.

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