John Myers
Cream of Carrot and Apricot Soup with Coconut Foam and Tonka Bean Pepper
The perfect cream of carrot and apricot soup with coconut foam and tonka bean pepper recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 1 small Onion
- 1 Bit Chilli pepper
- 2 small Young cloves of garlic
- 100 g Dried apricots
- 1 tbsp Sunflower oil
- 1 tsp Sesame seeds, black and light
- 700 ml Vegetable broth
- 100 ml Cream
- 100 ml Lemon juice
- 1 Espresso spoon Dried green pepper
- 3 Msp Grated tonka beans
- Salt
- 100 ml Unsweetened coconut milk
- Peel and finely dice the onion. Peel and finely slice the carrots. Chop the apricots too. Core the chilli and cut out the partitions, then dice finely. Peel the young garlic.
- Heat the sunflower oil together with the sesame seeds and let the sesame seeds roast a little, then add all the remaining vegetables and sauté well while stirring, then deglaze with the vegetable stock and simmer covered until the vegetables are nice and soft.
- In the meantime, finely crush the pepper in a mortar and grate the tonka bean and mix the two together. Squeeze the lemon well.
- When the vegetables are soft, remove the pan from the heat, pour in the cream and puree finely. If the consistency is too thick, then stretch with so much hot vegetable stock until it fits !!! … Season to taste with the lemon juice and the “clay peppers”.
- Heat the coconut milk a little and beat well until frothy.
- Put the finished soup in a soup bowl, put on the coconut foam, rub some tonka bean over it and now ….. enjoy your meal …..
- Note …. the soup gets the “kick” from the green pepper with tonka bean, so use this pepper !!!!
Facebook Comments