Sous Vide Vegan Carrot-Curry Soup

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 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.

• Step 1

  Season with salt and pepper as needed.

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