Sous Vide Vegan Carrot-Curry Soup
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1 pound carrots, peeled and sliced into 1/2-inch pieces
1 cup unsweetened coconut milk
1 stalk lemongrass, sliced into 3-inch pieces
1 shallot, thinly sliced
1 tablespoon Thai red chili paste
2 teaspoons kosher salt
2 teaspoons yellow curry powder
1 teaspoon ground turmeric
1 clove garlic, minced
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour and 45 minutes.
When the timer goes off, remove the bag from the water bath. Discard the lemongrass pieces. Transfer entire contents of the bag to a blender and puree until smooth, about 1 minute. Add additional coconut milk or water to reach desired consistency.
Season with salt and pepper as needed.