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Carrot, chai, ginger, chestnut and coconut soup

Do your taste buds dance? Then you’re ready to enjoy Carrot, Chai, Ginger, Chestnut and Coconut Soup! This magical recipe will awaken your senses with its warm, spicy fragrances. Chestnut and coconut soften the flavor and provide an explosion of tastes and textures. So let’s set off on a culinary voyage of flavors for your enjoyment. Enjoy!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    30 minutes

  • Temps de repos

    No

  • Temps de cuisson

    20 minutes

  • Temps total

    No

Liste des ingrédients

  • 400 g peeled carrots
  • 200 g butternut squash
  • 3 garlic cloves
  • 2 shallots
  • 200 g cooked chestnuts in a jar
  • 2 tablespoons chopped fresh ginger
  • 1 cup vegetable broth + 2 cups Chai tea
  • 1 plain coconut yogurt (or 10 cl coconut milk)
  • 1 or 2 tablespoons Celnat Shiro Miso or other miso
  • zest of 1 organic orange
  • spices: cumin, raz-el-hanout and cinnamon to taste
  • a dozen sage leaves
  • 1 tablespoon coconut oil

Carrot, chai, ginger, chestnut and coconut soup

La recette
– Dice the carrots and butternut squash.
– Peel and chop the garlic and shallots.
– Peel and chop the ginger.
– Place the prepared ingredients in your steamer, when the water is boiling, for 15 to 20 minutes. The vegetables should be melting.
– Place the chestnuts, coconut yoghurt, stock and tea, shiro miso, spices to taste and cooked vegetables in a large saucepan.
– Blend until the soup is smooth and creamy.
– Add a little broth or chai tea, if necessary, depending on the desired texture.
– For the crispy sage leaves, heat the coconut oil in a frying pan.
– Add the sage leaves for 3-4 minutes, they should be crisp. Set aside on absorbent paper.
– Pour the soup into bowls, add a few chestnut chips, a little coconut yogurt, a drizzle ofEmile Noël sesame oil, a few orange zests and the crispy sage leaves.
Serve now and enjoy!

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Voir la recette