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RECIPE
9 INGREDIENTS7 STEPS45MIN

Bombay Carrot Coconut Soup with Salted Cucumbers

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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These pickled cucumbers truly add an surprising element of sophistication to an otherwise simple, everyday soup.

45MIN

Total Time

40MIN

Active Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2 Tbsp
6 cups
2
Medium  Onions
8 cups
Chicken Stock
or Vegetable Stock
1/2 Tbsp
Ginger Garlic Paste
2 Tbsp
to taste
8 fl oz
Coconut Milk
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Nutrition Per Serving
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CALORIES
693
FAT
27.1 g
PROTEIN
33.5 g
CARBS
90.3 g

Author's Notes

Serves 2 main courses or 6 appetizers.

Directions

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Step 1
Cut Cucumber (1) lengthwise in half, then cut across into 1/3-inch slices. Add Kosher Salt (1 Tbsp) , mix well and marinate for 1/2 hour, then discard the liquid.
Step 2
Cut Carrots (6 cups) and Onions (2) into pieces add to a soup pot.
Step 3
Add Chicken Stock (8 cups) .
Step 4
Season with Ginger Garlic Paste (1/2 Tbsp) , Kosher Salt (1 Tbsp) , Honey (2 Tbsp) and Sriracha (to taste) . Simmer until carrots and onions are soft, around 20 minutes.
Step 5
At this point there should be about 1 quart of liquid left. Blend until smooth.
Step 6
Add Coconut Milk (8 fl oz) and simmer for 10 minutes. If the coconut milk has curdled, blend again until smooth, then remove from heat.
Step 7
Check and adjust seasonings. Top with pickled cucumber slices.

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Nutrition Per Serving
Calories
693
% Daily Value*
Fat
27.1 g
35%
Saturated Fat
23.0 g
115%
Trans Fat
0.0 g
--
Cholesterol
18.9 mg
6%
Carbohydrates
90.3 g
33%
Fiber
16.3 g
58%
Sugars
48.5 g
--
Protein
33.5 g
67%
Sodium
8235.6 mg
358%
Vitamin D
--
--
Calcium
314.2 mg
24%
Iron
6.3 mg
35%
Potassium
2235.9 mg
48%
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