Description
Delicious velvety, fragrant and refreshing soup. A modest set of products, a minimum of effort, and the result is very pleasing. Recommend.
Ingredients
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Carrots
2 piece
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Potatoes
1 piece
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Leeks
1 piece
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Orange
0.5 piece
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Lime
0.5 piece
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Soy sauce
2 Tbsp
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Greens
1 coup
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Olive oil
1.5 Tbsp
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Bread
1 slice
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Spices
-
Coconut milk
0.5 cup
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Water
0.5 cup
Cooking
The products required. The white part of the leeks and young carrots cut into thin rings, potatoes cubes. Chop the vegetables for beauty, and so they cooked faster. Orange and lime (lemon) juice. Finely chopped herbs. You need at 1st. teaspoon finely chopped parsley and Basil.
In a skillet or small saucepan with a thick bottom to heat up 1st. L. olive oil and fry the leeks for 2 minutes.
Add the carrots, potatoes, soy sauce, simmer 5 minutes, stirring occasionally. Cover don't cover.
Add the herbs, lime juice and orange simmer for another 5 minutes.
Then pour the water and coconut milk to just cover the vegetables. Add a pinch of mixed spices and coriander, if needed - salt. Cover, cook 15 minutes until tender carrots and potatoes.
Remove from heat, pour soup into a blender, whip until silky cream sauce. The consistency of the puree can be adjusted by adding, if necessary, a little more coconut milk.
Pour the cream soup into the same pan and heat 2 minutes.
Serve the soup with croutons. Take a slice of stale bread, cut into small cubes and fry in a little olive oil.
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