Summary

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

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Instructions

1. Peel and grate the carrots. Chop the onion and squeeze the garlic. Roughly chop the coriander.
2. 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.
3. 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.
4. 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.