Summary

Ingredients

• 600 g carrot (s)
• 100 g lentils, red
• 200 ml coconut milk
• 150 ml cream (soy cream)
• salt
• pepper from the grinder
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 3 teaspoon sesame seeds

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Instructions

1. Clean, peel and chop the carrots. Bring to the boil in salted water. Add the red lentils and cook in a covered saucepan over medium heat for about 15 minutes.
2. In a second saucepan, bring the coconut milk with the soy cream to the boil.
3. Drain the carrots and lentils in a colander, let them cool down a little and chop up with a hand blender. Gradually stir in the hot coconut milk mixture and then mix the puree until smooth.
4. Season with salt, freshly ground pepper, cumin and curry powder. Briefly toast the sesame seeds in a pan without fat and sprinkle with the puree before serving.