Ingredients: 4 stora/500 g carrots, cut into pieces
|Chilled Red Curry Carrot Soup|
2 stora/250 g carrots, shredded
1 large yellow onion, chopped
2 large garlic cloves
25g peeled ginger, cut into small pieces
1 1 / 2 liter chicken or vegetable broth
2 teaspoons HERMAN’S THAI RED CURRY SAUCE
4 dl coconut milk
salt and freshly ground black pepper
2 salad onions, divided and cut into pieces
1 dl fine cut coriander
rapeseed or corn oil
Preparation: Heat a big pot. Fry the carrot pieces, onion, garlic and ginger in a little soft rapeseed oil without taking the paint. Add broth and HERMAN’S THAI RED CURRY SAUCE and let simmer for 25 minutes. Strain the broth then, but keep the vegetable pieces. Mix the pieces to a puree in a food processor. Add the broth may be a bit so that it blended better. Let the broth and puree to the boil and then whisk down the coconut milk in the kitchen. Add the shredded carrot pieces and let simmer for another 5 minutes. Season with salt and black pepper.
Now the soup is ready to serve if you want to eat it hot. Add in that case only salad onions and coriander. Would you like to eat the soup chilled, however, leave the soup to cool first. Then add it into the refrigerator a few hours until it cooled. Serve the chilled soup with coriander and strips of onion.