Thermomix Carrot and Coconut Soup

Carrot and Coconut Soup with Ginger, Chilli and Coriander

Another delicious easy soup from your Thermomix! The addition of lentils and the flavour of coconut with subtle hints of chilli and ginger make it very satisfying. Serve with fresh bread rolls or a crusty wholemeal loaf if desired – or as it’s actually quite filling you could have it on its own instead. Serves 4 to 5 for lunch or serves 6 to 8 as a starter – makes 1.5 litres.
Ingredients
35 g red split lentils
20 g ginger, sliced in 2 mm “coins” along the lines on the skin
½ fresh green cayenne chilli with seeds still in it
400 g carrots, cut into chunks
1 small onion, approx 80 g, peeled and cut in half
1 tsp coconut oil or olive oil
200 g coconut cream
water
½ tsp salt
3 sprigs fresh coriander with stems (and roots if still attached)

Method
1. rind lentils, ginger and chilli 30 seconds/Speed 9.
2. Add and chop carrots, onion, coconut oil and coconut cream 5 seconds/Speed 4.
3. Add water up to the 1.5 litre mark on the inside of the TM bowl. Cook 15 minutes/100?C/Speed 1.
4. Add salt and coriander. Blend 1 minute/Speed 10.

Tip: If you have some fresh or frozen Green Chilli and Coriander Paste cubes in your freezer, use 1 frozen cube or 1 rounded tsp fresh paste instead of the fresh chilli and coriander. The recipe for this wonderful paste is in “Fast and Easy Indian Cooking”, available from UK Thermomix.