How I make.. Curried Carrot Soup (Vegan recipe!) HD
Like carrots? You’re going to love this #curried #carrot #soup #recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor. The bisque’s foundation is the classic mirepoix (meer-pwah) combination of onion, carrots, and celery. The standard ratio is 2 parts onion to 1 part each carrots and celery. Here, however, carrots are the heavy favorite, with onion and celery tagging along. If the thought of peeling a bunch of carrots sounds daunting, then don’t. You really don’t need to when they’re cooked down and pureed. Most of carrots’ nutrients are in the outer layer and just beneath the skin, so leave them be. Give ’em a good rinse, and you’re good to go. To keep the recipe vegan, rice milk and coconut milk replace habitually-used cream. Cream adds richness but does little for flavor. Coconut milk, on the other hand, does its job incognito by lending a subtle sweetness to the caramelized carrots, and balancing the curry. Serving tip: You can ladle the soup into bowls as a main course or ‘soup course’, or in shooters if serving a crowd. No matter the serving size, have fun garnishing! I used leafy carrot greens, sliced green onions, chopped pistachios, and coconut cream. Enjoy! Ingredients for the best curry carrot soup: 3 tablespoons coconut oil (may use vegetable, canola or olive oil) 1kg carrots, well-rinsed, peeled or unpeeled, sliced in ½-inch coins 1 spanish onions, chopped 2 celery sticks, chopped 4 cloves garlic, minced 1 tablespoon curry powder 1 liter rice milk 1 can unsweetened coconut milk, regular or lite (400g) ½ cup carrot juice or orange juice Salt and pepper, to taste Garnish: leafy carrot greens, sliced green onions, finely chopped pistachios, coconut cream. In the recipe in the video I used Sliced green onions and coconut cream. How to make this vegan carrot soup recipe: 1. Heat coconut oil in a 5-liter+, high-rimmed saucepan or stock pot over medium-high heat. Add carrots, onion, and celery. Sauté stirring occasionally until vegetables soften, about 15 minutes. 2. Add garlic and curry powder; cook 1 minute more, stirring frequently. 3. Add the rice milk, coconut milk, and carrot or orange juice. Bring to a boil, reduce heat and simmer 20 minutes, or until carrots are tender. Remove from heat. 4. Puree the vegetables with a high-powered blender. 5. Serve and enjoy! FOLLOW ME ON INSTAGRAM @frankbouquet https://www.instagram.com/frankbouquet/ ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. Any questions, suggestions or would you just like to talk? Leave a comment down below, DM me on Instagram or e-mail me at bouquetfrank [@] gmail.com
Похожие видео
Показать еще