Turmeric and coconut milk soup using a Compact Cook
Elite, Infinite, Pro, Platinum, Deluxe
(4.9)
Preparation time
59 min
Total time
62 min
Servings
4
Calories / Serving
235 Cals
Difficulty
Easy
Dive into a bowl of sunshine with this vibrant turmeric and coconut milk soup! Bursting with the sweetness of carrots and the exotic warmth of coriander, this dish is not just a treat for the taste buds but also a nod to the ancient culinary traditions of Southeast Asia, where turmeric is revered for its health benefits. Legend has it that this golden spice was once so valuable that it was used as currency! Whip up this creamy concoction for a cozy dinner or a health-boosting lunch, and feel your worries melt away with each spoonful. Don't forget to garnish with a sprinkle of seeds and fresh coriander for that extra zing!
Ingredients
- 800 g Carrot
- 1 Onion
- 200 g Coconut milk
- 100 g Ground coriander
- 1 Teaspoon(s) Turmeric
- 1 Vegetable broth cube
- 1 Tablespoon(s) Salt
- 2 Pinch(es) Pepper
- 250 g Water
Steps
- Wash, peel, sliced, and add 800 g of carrot in the food processor bowl.
- Peel, cut in four, and add 1 onion in the food processor bowl.
- Add 100 g of coconut milk in the food processor bowl.
- Chop, and add 100 g of ground coriander in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add 1 teaspoon(s) of turmeric, 1 vegetable broth cube, 1 tablespoon(s) of salt, 2 pinch(es) of pepper, 250 g of water in the food processor bowl.
- Mix manual: 35:00min / 90°C / Speed .
- To achieve a thick soup, remove some liquid at this stage.
- Add 100 g of coconut milk in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 2.
- Mix manual: 1:00min / 0°C / Speed 4.
- Distribute the soup into bowls.
- To sprinkle with seeds and coriander.
- Serve very hot
