R.It is the perfect transition soup. I often do it without the crab, because it is sufficiently economical so that you can get it on a weekly night with enough lunch boxes the next day. But if you have friends, or just a treatment, the soup flavor works beautifully with crabs – you can even use canned crabs as well.
Carrot soup with fennel, hot pepper and cancer
If you cook one or two, the soup base will last for up to two days in the refrigerator, or freeze it in parts. Add more shares when heating, because the soup thickens in the refrigerator.
Preparatory 15 minutes
Cook 30 minutes
Serving 4
1 medium fennel bulb (About 320 grams)
1 moisture TBSP Coconut Oil
700 g of carrotsExfoliate and cut into the thick tours ½cm
3 GarlicExfolially peeled and slices
Fresh piece 5 cmExfolially peeled and slices
1 Tsp Red Chilli Flakes
3 Spring onion
400 ml of coconut milk
400 ml boiling vegetable stocks
2 tbsp soft peanut butter
100g white crab
1 handful of peanutsAlmost cut
1 Red pepper (Optional), slices
juice 1 lime
Using the dandruff, Pare a quarter of the fennel bulb length in a bowl of cold water, then set aside. Cut the rest of the fennel, and put it in a large amount of coconut oil, carrots, garlic, ginger and hot pepper. Place the pan over a low medium heat, cover and cook while stirring from time to time, for six to seven minutes, to soften the vegetables.
Meanwhile, the spring onion slice accurately, put it in the same bowl of cold water as fennel, and set aside.
Pour the coconut milk and store it in a skillet of diluted vegetables, boil the mixture, then refuse the heat and cook over low heat, semi -covered, for 20 minutes.
Boss in peanut butter, then use a manual mixer to include the soup to become soft. Squeeze and control salt as needed. Drain the soaked fennel and spring onion well.
Divide the soup between four vessels and up with crab size, fennel slices, spring onions, peanuts and red pepper, if used. Spritz with lime juice before serving.
