Vegan
Natural
Ingredients:
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Old carrots, 1 kg
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Coconut milk, 400 ml
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Garlic, ½ clove
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Fresh ginger, 6 g
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Lemon grass, 1 bulb
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Cinnamon stick, 1 pc
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Fresh green chili, 1 pc
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Seed oil, 10 ml
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Water, 800 ml
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White pepper, 1 pinch
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Salt, to taste
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Finishing
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Toasted coriander seeds, fried cashew nuts, ajwain seeds, grape seed oil, red onion rings, green chili rings
The recipe… step by step!
On your SkyLine PremiumS, start the automatic steaming cycle “Thai carrot soup”. If you’ll be finishing your soup later, then activate SkyDuo by prebooking the automatic chilling cycle “Carrot Chill.”
Steam your carrots and remove from the SkyLine PremiumS. If you activated SkyDuo, switch from steaming to chilling on your SkyLine ChillS.
In a pan, gently fry the chopped ginger and garlic in oil without browning. Add the coarsely chopped steamed carrots. Season with salt and pepper. Add the coconut milk and water. Then add the whole cinnamon stick, lemon grass and chili. Bring to a boil and simmer for at least 30 minutes.
In the meantime, prepare all of your finishing and start the automatic chilling cycle “Soup Chill,” if you won’t be serving your soup right away.
Use the Trinity Pro food processor to blend your soup to a fine, smooth texture.
Discover
Zero Waste conceptChef Maximilian Zedelmeier says:
This vegan warm-your-soul soup is an all-time classic and loved by everybody. The sweetness of the overripe carrots paired with the freshness of the ginger and the spicy notes is the perfect recipe – not only for cold, gray winter days, but all year long.
For a different taste, substitute your old carrots with old pumpkin or sweet potatoes. Enjoy your Zero Waste Thai carrot soup either piping hot, or even chilled on summer days.
