Sous Vide Curried Coconut Carrot Soup (Vegan/Paleo)

86.11°C (187° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Ingredients

  • 1.5 lbs of carrots
  • 1 large onion
  • 9-12 oz of coconut milk
  • 5 garlic cloves
  • 1 finger of peeled ginger (about 1-1.5 tablespoons)
  • 1 tablespoon of yellow Thai curry paste
  • 2 tablespoons of salt
  • 2 cups of vegetable stock
  • 1 tablespoon of olive oil
  • 1 medium tomato for garnish
  • A few squeezes of fresh lime for finishing

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Directions

  1. This serves around 5 bowls. Preheat your Nomiku. Now, heat a pan with olive oil and sauté the chopped, large onion.
  2. Chop garlic and ginger. Add to cooking onions, once the onions have softened.
  3. Add a few pinches of salt and the curry paste.
  4. After a few minutes, pull the pan from the heat and start peeling and chopping carrots.
  5. Add carrots, stock, coconut milk, the rest of the salt to a gallon ziplock then add the cooked spices and aromatics.
  6. Place ziplock into the heated water bath using the water displacement method.
  7. Cook for two hours, then remove and blend.
  8. Serve in bowls and top with chopped tomatoes and a squeeze of lime.

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