Thai Carrot Soup
Ingredients
1 oil
300 g onion, peeled, trimmed, finely slice
2 garlic clove, peeled, stem removed, crushed
1 lemongrass paste
15 g ginger, peeled, grated
1000 g carrot, peeled, trimmed, cut into 2 cm cubes
800 g coconut milk
600 g vegetable stock, hot
1 lime, juice of, zest of
Instructions
STEP 1/7
Lift the Cooking Chef head and fit the heat shield
Fit the Stir tool to the machine
STEP 2/7
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (oil) into the Cooking Chef bowl, fit the splash guard
Cook at 120ºC on speed off for 1 minute 30 seconds until hot
STEP 3/7
Add Ingredients 2 (onion, garlic, lemongrass paste, ginger) into the bowl
Cook at 105ºC on speed Stir 1 for 5 minutes until softened
STEP 4/7
Add Ingredients 3 (carrot) into the Cooking Chef bowl
Cook at 105ºC on speed Stir 2 for 5 minutes until softened
STEP 5/7
Add Ingredients 4 (coconut milk, vegetable stock) into the Cooking Chef bowl
Cook at 105ºC on speed Stir 4 for 10 minutes until reduced
Cook at 102ºC on speed Stir 4 for 15 minutes until cooked through
STEP 6/7
Transfer content of the Cooking Chef Bowl in to the Thermoresist Glass Blender
Assemble the Thermoresist Glass Blender attachment to the machine
Attach the lid and ensure it is securely closed
Blend until smooth
STEP 7/7
Alternatively, use a stick blender
Thai Carrot Soup
Ingredients
1 oil
300 g onion, peeled, trimmed, finely slice
2 garlic clove, peeled, stem removed, crushed
1 lemongrass paste
15 g ginger, peeled, grated
1000 g carrot, peeled, trimmed, cut into 2 cm cubes
800 g coconut milk
600 g vegetable stock, hot
1 lime, juice of, zest of
Instructions
STEP 1/7
Lift the Cooking Chef head and fit the heat shield
Fit the Stir tool to the machine
STEP 2/7
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (oil) into the Cooking Chef bowl, fit the splash guard
Cook at 120ºC on speed off for 1 minute 30 seconds until hot
STEP 3/7
Add Ingredients 2 (onion, garlic, lemongrass paste, ginger) into the bowl
Cook at 105ºC on speed Stir 1 for 5 minutes until softened
STEP 4/7
Add Ingredients 3 (carrot) into the Cooking Chef bowl
Cook at 105ºC on speed Stir 2 for 5 minutes until softened
STEP 5/7
Add Ingredients 4 (coconut milk, vegetable stock) into the Cooking Chef bowl
Cook at 105ºC on speed Stir 4 for 10 minutes until reduced
Cook at 102ºC on speed Stir 4 for 15 minutes until cooked through
STEP 6/7
Transfer content of the Cooking Chef Bowl in to the Thermoresist Glass Blender
Assemble the Thermoresist Glass Blender attachment to the machine
Attach the lid and ensure it is securely closed
Blend until smooth
STEP 7/7
Alternatively, use a stick blender