Sous Vide Vegan Carrot-Curry Soup
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Edge-to-edge perfection. No skill required.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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Step 2
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.
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Finishing Steps
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Step 0
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.
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Step 1
Season with salt and pepper as needed.