Cold creamy soup with carrots and curry seasoning
Votes: 1
Time: 45 min.
A detailed recipe for carrot soup with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g peeled and thinly sliced carrots (about 4 cups)
- 1 - 1.5 cups canned unsweetened coconut milk
- 3/4 cup finely chopped green onions (about 1 bunch)
- 1 small onion, chopped (about 2/3 cup)
- 1 tbsp finely grated peeled fresh ginger root
- 2 tbsp (30 g) butter
- 1 tbsp. curry powder
- Salt and ground black pepper
- 2.5 cups low-sodium chicken broth
- 1 tbsp fresh lime juice, plus extra
- Ice water to thin the soup
- Green onions, for serving
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Recipes with similar ingredients: carrot, coconut milk, ginger root, lime juice, green onions, curry
Cooking the dish according to the recipe:
- In a large heavy saucepan, sauté the chopped green onions, onion, ginger root, and curry powder with salt and pepper to taste in the butter over medium-low heat until softened.
Add the carrots and broth. Cover the pan and simmer for 20 minutes, until the carrots are very tender. - In a blender, puree the mixture with coconut milk in batches until smooth, transferring to a bowl as needed. Add a tablespoon of lime juice and refrigerate the soup for at least 6 hours or overnight.
Dilute the soup with ice water and add more lime juice, salt, and pepper. Garnish with chopped green onions.
Exit: 1.5 l.
Categories:
recipe / Soups / Cold soups / Cream soups / / Carrot dishes / Carrot soups / Thai cuisine
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