Car­rot & co­conut soup

Friday - - Leisure -

(serves 1) Chef Amit Choudary, Blooms­bury’s, Abu Dhabi

Prep time: 20 mins Cook­ing time: 20 mins

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4. Method: 1. Dry roast spice seeds in small pan for 3-4 min­utes and grind to pow­der. In sep­a­rate pan, melt ghee and add ground spices, shal­lots, chilli, ginger, lemon­grass, lime leaves and salt. Cook over medium-low heat for 10 min­utes, stir­ring of­ten, un­til shal­lots are very soft. Add car­rots, but­ter­nut squash and stock. Sim­mer for 20 min­utes, un­til veg­eta­bles are ten­der. Dis­card lime leaves and lemon­grass and blitz soup un­til very smooth. Re­turn to pan, stir in co­conut milk and lime juice, ad­just sea­son­ing and gen­tly re­heat. Gar­nish with co­rian­der and serve hot. In­gre­di­ents 1 tsp each, co­rian­der, cumin and fennel seeds 1 tbsp ghee (clar­i­fied but­ter) 20g shal­lots, sliced 2 tsp de­seeded and chopped red chilli 1 tbsp peeled and sliced ginger 2 tsp pounded lemon­grass 2 lime leaves 80g car­rots, cut into 2cm dice 40g but­ter­nut squash, peeled and roughly diced 50ml veg­etable stock 100ml co­conut milk 2 tbsp lime juice 1 tsp chopped fresh co­rian­der, to gar­nish

salt and crushed black pep­per

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