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.