Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 medium potato (s)
- 250 g lentils, red
- 2 small onions
- 1 clove garlic
- 200 g carrot (s)
- ml 1,250 vegetable stock
- 2 teaspoons coriander greens, (dried or fresh)
- 100 ml coconut milk
- some butter
- 30 g curry paste, (red Thai)
- White wine vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the carrots and potatoes into small pieces.
- Chop the onions and garlic and fry them in a little butter. Add the potatoes, lentils and carrots and pour in the broth. Cook for about 15-20 minutes, until all the ingredients are soft. If necessary, a little more water must be added.
- Puree the soup, add coconut milk, Thai curry paste, coriander leaves and a dash of vinegar. Taste! The amount of Thai curry paste can be adjusted to the taste.
- Tip: Roast croutons and mix with fresh coriander greens. Enough for this.
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