Carrot, Chai, Ginger, Chestnut And Coconut Soup

Carrot, Chai, Ginger, Chestnut And Coconut Soup

Sans lactose Emile NoëlMilk-free Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 | Preparation Time: 30 min | Cooking time: 20 min

INGREDIENTS

  • 400 g of peeled carrots
  • 200 g butternut squash
  • 3 cloves of garlic
  • 2 shallots
  • 200 g roasted chestnut bottle
  • 2 table spoons of fresh minced ginger
  • 1 cup vegetable stock + 2 cups Chaï tea
  • 1 natural coconut yoghurt (or 10 cl coconut milk)
  • 1 to 2 table spoons of Shiro Miso Celnat or any other miso
  • zest of 1 organic orange
  • spices: cumin, raz-el-hanout and cinnamon as per taste
  • around ten sage leaves
  • 1 table spoon of coconut oil
  • Fair Trade Organic Virgin Sesame Oil


     

PREPARATION

– Dice the carrots and butternut squash.
– Peel and crush the garlic and shallots.
– Peel and crush the ginger.
– Transfer the ingredients that you have prepared to cook in your steamer, when the water boils for 15 to 20 minutes, the vegetables should be tender.
– Take a big casserole, and add the chestnut, the coconut yoghurt and tea, the shiro miso, spices as per taste and the cooked vegetables.
– Mix until you get a smooth and creamy soup.
– Add a little stock or chaï tea, if required depending on the desired texture.
– For crispy sage leaves, heat coconut oil in a pan.
– Add the sage leaves for 3-4 minutes, they should be crispy. Keep them aside in paper towel.
– Pour the soup in bowls, add some chestnut kibble, a little coconut yoghurt, dash of Emile Noël sesame oil som orange zests and crispy sage leaves.
– Serve immediately and enjoy!!!

 
Soupe de recette Carottes huile sesame Emile Noel

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