The transition from winter to spring calls for a good dose of vitamins. Try our nutritious soup, which gives your body exactly what it needs right now. This creamy vegan soup, prepared using the sous vide method, will surprise you not only with its rich flavor but also with its perfectly smooth, velvety texture.
Ingredients
- 0.5 kg carrots
- 0.5 l unsweetened coconut milk
- 1 stalk of lemongrass
- 1 shallot
- 1 tsp Thai red chili paste
- 2 tsp salt
- 2 tsp yellow curry powder
- 1 tsp turmeric
- 1 clove of garlic
- Vegetable stock to taste
For garnish:
- Pumpkin seeds
- Purple and yellow carrots
Instructions
- First, set up your sous vide cooker and preheat the water bath to 88 °C (190 °F).
- Chop the shallot, garlic, and carrots into small pieces. Cut the lemongrass stalk into approximately 7.5 cm (3 in) sections.
- Place all the ingredients into a bag. You can use a zip-lock bag or a vacuum-sealed bag if you want to store the soup for longer.
- Submerge the bag halfway into the water bath so that the water pushes out the air. Once fully submerged and air-free, seal the bag completely.
- After the set cooking time, the cooker will notify you and turn off. Remove the contents from the bag, discard the lemongrass, and blend the rest until smooth.
- Adjust the flavor with vegetable stock if needed, and serve garnished with pumpkin seeds and fresh carrots.
Final Tip
For the easiest preparation, use the Lauben Sous Vide Stick SV01, which ensures precise temperature control and makes the entire cooking process effortless.
More Great Sous Vide Recipes
- Perfect Steak Made Easy with Sous Vide
- Vegan Soup Full of Vitamins
- More fantastic recipes by Marek Fichtner can be found in the brochure included with the Lauben Sous Vide Stick.
