Summary

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

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Instructions

1. 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.
2. 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.
3. To serve, garnish the soup with coriander leaves or parsley, if you like.