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Asian-Style Carrot and Coconut Soup

Name: Asian-Style Carrot and Coconut Soup
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg (2.2 lb) carrots; 1 onion; 1 shallot; 1 garlic clove; 20 g (0.7 oz) fresh ginger; 1 fat-reduced stock cube; 2/3 cup (150 ml) coconut milk; 1 tsp (5 ml) curry powder

A generous kilo of carrots cooks down quickly under pressure in the microwave with onion, shallot, garlic and ginger, ready to blend into a silky base. Coconut milk and a little curry powder stirred in at the end give it its Asian character.

In brief Asian-Style Carrot and Coconut Soup is a starters recipe cooked in the Tupperware Microwave Pressure Cooker. It takes 45 minutes in total and serves 4 servings.

Total time: 45 min
Prep: 15 min
Cook: 20 min
Rest: 10 min

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Product usedTupperware Microwave Pressure Cooker

Tupperware Microwave Pressure Cooker recipes (42)

+ Tupperware Turbo Chopper

Method

Peel, rinse and cut the carrots into thick rounds.
Peel the onion, shallot, garlic and ginger, then chop them coarsely in the TurboMAX.
Combine the carrots with the chopped aromatics in the pressure cooker, add 500 ml (17 fl oz) water and the crumbled stock cube. Close and microwave for about 20 minutes. Let it stand for 10 minutes so the pressure drops.
Blend the soup with an immersion blender, stir in the coconut milk and curry powder, and serve.