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Thai Carrot Soup
Cook whole and unpeeled carrots in the SkyLine PremiumS oven.
When done, cool carrots in the SkyLine ChillS blast chiller.
Place peeled garlic, ginger and oil in a container and blend with the Speedy
Mixer until smooth.
Place garlic-ginger-mixture together with steamed carrots and coconut milk in a pan.
Place the pan on the induction top and bring the soup to a boil.
Add spices and salt.
Boil for 30 minutes (soft boil).
After boiling, remove the spices and blend with the Speedy Mixer until smooth.
How to portion: Fill 250 ml of soup per package. Put topping ingrendients and olive oil in separate topping-container.