Ingredients
Roast carrot soup
- 1 kg carrots, peeled & chopped in half along the length and width
- 1 onion, peeled and cut into wedges
- 1-2 garlic cloves, skin left on
- 1 can coconut milk, (400ml)
- 500 g water
- 1 tbsp TM vegetable stock concentrate
- Few sprigs fresh coriander leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Turn on the oven to 180 degrees.
Place carrots, onion and garlic in a baking tray.
Drizzle over the olive oil. Mix around so the vegetables are all covered in the oil.
Bake in the oven for about 45 minutes, or until cooked.
Add the roasted carrots and onion to the TM bowl.
Squeeze the garlic out from the skin and add to the bowl.
Add the coconut milk to the bowl.
Blend speed 6 / 5 secs
Add the water and stock concentrate to the TM bowl.
Add the coriander to the bowl.
Cook 5 mins / 90C / speed 2-3.
Finally, blend 30 secs / speed 8.
Serve with a small sprig of coriander as garnish.
Roast carrot soup
Tip
You can add more water for a thinner soup consistency
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have made this soup twice now! This time I used sweet potato also and it was just as delicious as the original recipe. Definitely a keeper!
Yummo! So easy to whip up. Thanks!
OMG I just made this with a mixture of roasted carrot, pumpkin and sweet potato... Amazing!!! And with the coconut milk it fits nicely in the paleo diet I'm trying. Yum!
Used your recipe with roasted pumpkin instead of carrot and it was quick and delicious. Thankyou!!