Recipe of Perfect Carrot and Coconut Soup with Ginger, Chilli and Coriander

Carrot and Coconut Soup with Ginger, Chilli and Coriander.

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, carrot and coconut soup with ginger, chilli and coriander. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have carrot and coconut soup with ginger, chilli and coriander using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:

1. {Prepare 35 g of red split lentils.
2. {Get 20 g of ginger, sliced in 2 mm “coins” along the lines on the skin.
3. {Make ready 1/2 of fresh green cayenne chilli with seeds still in it.
4. {Make ready 400 g of carrots, cut into chunks.
5. {Make ready 1 of small onion, approx 80 g, peeled and cut in half.
6. {Prepare 1 tsp of coconut oil or olive oil.
7. {Take 200 g of coconut cream.
8. {Prepare of Water.
9. {Prepare 3 sprigs of fresh coriander with stems (and roots if still attached).
10. {Make ready 1/2 tsp of Salt.

Instructions to make Carrot and Coconut Soup with Ginger, Chilli and Coriander:

1. Grind lentils, ginger and chilli 30 seconds/Speed 9..
2. Add and chop carrots, onion, coconut oil and coconut cream 5 seconds/Speed 4..
3. Add water up to the 1.5 litre mark on the inside of the TM bowl. Cook 15 minutes/100C/Speed 1..
4. Add salt and coriander. Blend 1 minute/Speed 10..
5. Tip: If you have some fresh or frozen Green Chilli and Coriander Paste cubes in your freezer, use 1 frozen cube or 1 rounded tsp fresh paste instead of the fresh chilli and coriander. The recipe for this wonderful paste is in “Fast and Easy Indian Cooking”, available from UK Thermomix..

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