The ingredients that turn this simple carrot cream into a super Thai dish are: coconut, ginger and roasted peanuts. It is a real delight how they combine! In Thai cuisine it is easy to find these flavors. They abound, for example, in curries, which are usually prepared with milk or coconut cream.

Crema fría de zanahoria y coco

  • 1 L of vegetable broth
  • 200 ml coconut cream
  • 500 g carrot
  • ½ onion < / li>
  • 2 cloves of garlic
  • A 2 cm piece of fresh ginger
  • < li class = "ingredient" itemprop = "ingredients"> 80 g Unsalted raw peanuts

  • Cayenne ground to taste
  1. Peel and dice the carrot and onion.
  2. In a hot pot add a little olive oil and fry the carrot and onion. Meanwhile, peel and mince the garlic. We also peel the ginger and grate it.
  3. When the onion starts to brown, add the garlic and ginger. Let it cook for five more minutes.
  4. Add the vegetable broth, the coconut milk and bring to the boil. Once it starts to boil, let it cook for 15 minutes.
  5. Add the ground cayenne. If the broth did not have salt, we will add a little. We crush the contents of the pot until there is a fine and slightly thick cream. If it is too thick, you can rectify it by adding a little water.
  6. We put the cream in the fridge to cool down.
  7. Lightly chop the peanuts with a knife and roast them over low heat in a frying pan. Once toasted, we reserve them.
  8. We serve the soup cold with toasted peanuts on top.
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