Ingredients
- 400 g carrots
- 200 g sweet potatoes
- 1 shallot
- 1 tbs sesame oil
- 50 ml white wine
- 800 ml vegetable broth
- 250 ml coconut milk
- salt, pepper
- 1 spring onion, finely chopped
Preparation
1. Peel and chop the carrots, sweet potatoes, and shallot. Add the shallot to the pot with sesame oil.
2. Heat the pot on the highest level up to the roasting window, switch to a low level. Add the carrots and potatoes and sauté while stirring.
3. Deglaze with white wine and add vegetable broth. Attach and close the Secuquick softline.
4. Heat the pot on the highest level up to the soft window, switch to a low level, and cook in the soft area for about 10 minutes.
5. Depressurize the pot at the end of the cooking time, remove the Secuquick. Puree the soup, add coconut milk, and season with salt and pepper.
6. Garnish the soup with spring onions and serve.
This recipe has been tested and approved by AMC.
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