Sous Vide Vegan Carrot-Curry Soup

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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!)

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Recipe Temp 190 F / 87.8 C
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This Carrot-Curry Soup, made with the Anova Sous Vide Precision Cooker, may be vegan but that doesnâ

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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).

  • 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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      Season with salt and pepper as needed.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time