You are here

Coconut Carrot Lemon-Lime Soup - Part 3 : Processing The Carrots

MyOwnStickFigure's picture
Ingredients
  Golden carrots 1 Bunch (100 gm)
  Lemon grass stalk 1 Medium
  Lime leaves 6 Small (thai Kafir lime leaves)
  Coconut meat 1 Cup (16 tbs)
  Coconut water 2 Cup (32 tbs)
For garnish
  Thai basil 4 Small, chop
  Pea shoots 1⁄4 Cup (4 tbs)
  Black pepper 2 Pinch
Directions

MAKING
1. In a juicer, process the juice of carrots, lime leaves and lemon grass.
2. Once done transfer it in a glass, set aside.
3. In a blender blend the fresh processed juice, coconut meat and coconut water, until you get a smooth texture.
4. Once done transfer the soup in the bowl and garnish it with thai basil, pea shoots and black pepper.

SERVING
5. Serve the coconut carrot lemon-lime soup cold.

NOTE
You can use the pulp of the carrots to thicken the soup.

For the full recipe and directions, kindly watch the videos in parts. Link provided below

For the Part 1, please click here
For the Part 2, please click here
For the Part 4, please click here
For the Part 5, please click here
For the Part 6, please click here

Things You Will Need
Juicer
Blender

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
3.81
Average: 3.8 (5 votes)