Creamy Carrot, Celeriac & Coconut Soup using a Thermomix
(4.9)
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Dive into a bowl of velvety bliss with our Cream of Celery, Carrots, and Coconut! This delightful soup is a harmonious symphony of earthy celeriac and sweet carrots, all wrapped in the tropical embrace of creamy coconut milk. Legend has it that this recipe originated in the kitchens of Southeast Asia where the abundance of coconuts inspired chefs to blend flavors that not only satiate hunger but also transport you to sun-kissed shores. And, while celery may not have the same star power as its vegetable counterparts, it’s the unsung hero here, lending a subtle depth that elevates this dish from mere soup to a culinary masterpiece. Perfect for those chilly evenings when you want to cozy up with something warm and exotic!
Ingredients
- 300 g Carrot
- 300 g Celeriac
- 5 g Salt
- 2 g Pepper
- 400 g Vegetable broth
- 200 g Coconut milk
- 20 g Coconut
- 5 g White sesame seed
Steps
Vegetable Prep
- Cut into small pieces, and add 300 g of carrot, 300 g of celeriac in the food processor bowl.
- Add 5 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
- Add 400 g of vegetable broth, 200 g of coconut milk in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 1:00min / 0°C / Speed 10. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
- Transfer the content of the food processor bowl in a bowl.
Coconut Garnish
- Add 20 g of coconut on a plate.
- Add 5 g of white sesame seed on the plate.
- Serve Hot.
- Garnish with shredded Coconut and Sesame Seeds.
