Coconut-carrot meal soup

Savor the exotic with our velouté de carottes, a creamy soup that combines the sweetness of carrots, the smoothness of silken tofu and the richness of coconut milk. Enhanced with fresh ginger and garlic, this soup is a delight for the taste buds. Ideal for a comforting meal, it combines oriental flavors and simplicity of preparation. A real treat for cool days or for a light and satisfying dinner.

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15 min
4
11 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) butter
    • 1 chopped yellow onion
    • 30 ml (2 tbsp) grated fresh ginger
    • 2 cloves garlic, chopped
    • 500 ml (2 cups) grated carrots
    • 500 ml (2 cups) vegetable broth
    • 300 g (¾ lb) plain silken tofu
    • 500 ml (2 cups) coconut milk
    • Salt and pepper from the mill
  • Preparation

    1. In a deep skillet, heat the butter and sauté the onion for 1 minute.
    2. Add the ginger and garlic and cook for another minute.
    3. Add remaining ingredients and simmer over medium-high heat for 10 minutes or until carrots are tender. Season with salt and pepper to taste.
    4. Place in blender until smooth.

For the adventurers

Notes and tips

Add 250 ml (1 cup) of mangoes to the blender and adjust the texture with a little broth.

Réaliser en Batch-Cooking