Caribbean Carrot Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 2 onions)
- 2 cloves garlic)
- 1 bunch coriander greens
- 2 tablespoon olive oil
- 100 g lentils, red
- 1.2 liters vegetable stock
- 200 ml cream
- 1 tablespoon orange peel, grated
- 80 ml orange juice
- 1 teaspoon cumin
- 2 tablespoon curry powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and grate the carrots. Chop the onion and squeeze the garlic. Roughly chop the coriander.
- Fry the onions and garlic in the olive oil. Add the carrots and lentils and fry for a short time. Pour in the vegetable stock, bring to the boil and simmer over medium heat for about 15 minutes.
- Stir in the cream, orange peel and orange juice, cumin, curry and most of the coriander. Let simmer for another 5 minutes. Finally season with salt and pepper and serve sprinkled with the remaining coriander leaves.
- Tip: The soup can also be pureed after the cooking time, then you don`t need to grate the carrots, just cut them into slices.
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