A recipe full of flavour. Cream of Carrot Soup with Coconut Milk

Today’s Super Nitza chef Radu Dari prepared with Rozvan and Danny Creamy Carrot Soup with Coconut Milk.

Today’s Super Nitza chef Radu Dari prepared with Rozvan and Danny Creamy Carrot Soup with Coconut Milk.

Ingredients

900 grams carrots

1 medium size onion

Venetian

30 grams butter

50 ml olive oil

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1 liter of coconut milk

50 grams very cold butter

100-150 ml of hot water

salt

How to prepare

Start by preparing the ingredients. Peel and grate the onions, chop the carrots finely and chop them into smaller pieces.

In a large saucepan, put on a hot plate, melt a cube of butter. Add finely chopped onion and a little finely chopped fennel. Mix the two ingredients in the melted butter, then add the carrots chopped into small pieces. Leave to simmer for 7-8 minutes, stirring constantly, to prepare the ingredients evenly.

Meanwhile, in a skillet, toast the cumin seeds and coriander seeds to bring out their flavors. Then add to the pan with the cream soup ingredients. Stir to blend all flavors.

On top of the ingredients in the pan, add olive oil and a pinch of salt and put the pan in the oven at 150 degrees for 20-30 minutes. Then we return it to the hot plate, add the coconut milk and bring to a boil, but for a very short time. Salt tastes as good as it should be.

Then insert the blender and mix the ingredients well.

For a creamy, consistent soup, without having to go through a sieve of ingredients, Chef Radu Darie’s tip is to add very cold diced butter and hot water while blending the ingredients. These ingredients are added gradually until we get the perfect texture for the creamy soup.

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