Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g carrot (s)
- 100 g onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 100 g lentils, red
- 1 liter vegetable stock
- 200 g coconut milk, or cream
- 1 tablespoon orange peel, organic, grated
- 100 ml orange juice
- 1 teaspoon cumin
- 2 tablespoon curry powder, good quality
- salt
- Pepper, fresh from the mill
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into thin slices. Peel and finely chop onions and garlic. Heat the oil in a pot. Sauté the onions and garlic in it. Add the carrots and washed lentils and fill up with the vegetable stock. Cook over medium heat for about 15-20 minutes.
- Add coconut milk or cream, orange peel, orange juice, cumin and curry and stir in well. Let simmer for another 5 minutes. Puree the soup with the electric mixer and, if necessary, fill up with water or vegetable stock to the desired consistency. Season to taste with salt and pepper.
- To serve, garnish the soup with coriander leaves or parsley, if you like.
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