A detailed recipe for making carrot soup with a photo. друзьями: 
Time: 45min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. peeled and thinly sliced carrots (about 4 tbsp.)
- 1 – 1.5 tbsp. canned unsweetened coconut milk
- 3/4 Art. finely chopped green onions (about 1 bunch)
- 1 chopped small onion (approximately 2/3 Art.)
- 1 tbsp. l finely grated peeled fresh ginger root
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. l curry powder
- Salt and ground black pepper
- 2.5 tbsp. low salt chicken stock
- 1 tbsp. l fresh lime juice plus some more
- Ice water to breed soup
- Green onion, for serving
Recipes with similar ingredients: carrots, coconut milk, ginger root, lime juice, green onion, curry
Recipe preparation:
- In a large heavy saucepan, fry in butter chopped green onions, onions, ginger root and curry powder with salt and pepper to taste, over moderate heat until soft. Add carrots and stock. Boil the mixture at low boil, cover cover the pan, 20 minutes, until the carrots become very soft.
- In a blender, batch batch mix coconut milk until homogeneity, shifting as chopped into a bowl. Add tablespoon of lime juice and cool the soup for at least 6 hours or in overnight. Dilute the soup with ice water and add another lime juice, salt and pepper. Garnish the soup with chopped green onions. 1.5 liters
