9 INGREDIENTS • 7 STEPS • 45MINS

Bombay Carrot Coconut Soup with Salted Cucumbers

Name: Bombay Carrot Coconut Soup with Salted Cucumbers
Total time: PT2700.0S
Yield: 2
Ingredients: 1 Cucumber; 2 tablespoon Kosher Salt; 2 pound Carrot; 2 Onion; 2 quart Chicken Stock; 1/2 tablespoon Ginger Garlic Paste; 2 tablespoon Honey; to taste Sriracha; 8 fluid ounce Coconut Milk

Recipe

These pickled cucumbers truly add an surprising element of sophistication to an otherwise simple, everyday soup.

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Bombay Carrot Coconut Soup with Salted Cucumbers

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These pickled cucumbers truly add an surprising element of sophistication to an otherwise simple, everyday soup.

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

45MINS

Total Time

$4.78

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Cucumber

2 Tbsp

Kosher Salt

6 cups

Carrots

2

Medium Onions

8 cups

Chicken Stock

or Vegetable Stock

1 tsp

Ginger Garlic Paste

2 Tbsp

Honey

to taste

Sriracha

8 fl oz

Coconut Milk

Nutrition Per Serving

VIEW ALL

Calories

918

Fat

38.5 g

Protein

33.7 g

Carbs

118.4 g

Love This Recipe?

Add to plan

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.

https://chefsopinion.org/

Author's Notes

Serves 2 main courses or 6 appetizers.

Cooking Instructions

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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 tsp), 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.

Bombay Carrot Coconut Soup with Salted Cucumbers

45MINS

$4.78

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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