Creamy Carrot Soup
Thermomix recipe: Creamy Carrot Soup. Ready in 55 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 55 g butter, cubed
- 350 g carrots, sliced
- 250 g potato, peeled and cubed
- 150 g onion, chopped
- 50 g celery, chopped
- 720 g chicken broth
- 1 teaspoon ground ginger
- 120 g heavy whipping cream
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Add 55 g butter, 150 g chopped onion, and 50 g chopped celery to the Thermomix bowl. Sauté for 5 min / 120°C / Speed 1.
- Add 350 g sliced carrots, 250 g cubed potato, 720 g chicken broth, and 1 teaspoon ground ginger to the bowl. Cook for 30 min / 100°C / Speed 1 (Reverse), ensuring the simmering basket is placed on the lid instead of the measuring cup to prevent splatter and allow for slight evaporation.
- After 15 minutes of cooking, pause, scrape down the sides and bottom of the bowl with the spatula, and check the tenderness of the vegetables. Continue cooking if needed.
- Blend the soup for 1 min / Speed 5-10, gradually increasing the speed until smooth. Be careful with hot liquids.
- Add 120 g heavy whipping cream, 1 teaspoon curry powder, ½ teaspoon salt, and ⅛ teaspoon ground black pepper to the bowl. Heat for 3 min / 90°C / Speed 2 (Reverse).
- Check seasoning and adjust if necessary. Serve hot.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.