Curry coconut soup

Ingredients for 4 servings:

• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• ½ vegetable onion(s)
• 200 g potatoes
• 100 g carrot(s)
• 50 g margarine or butter
• 10 g ginger
• 1 liter vegetable broth
• 250 ml coconut milk
• 75 g lentils, red
• 1 lemon(s)
• salt and pepper
• curry
• lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Dice the red and yellow bell peppers, finely slice the onion, peel and dice the potatoes, and peel and dice the carrots. Sauté in butter or margarine. Sprinkle with 1 tablespoon of curry powder, add 10g of ginger, and fry for about 5 minutes. Deglaze with the vegetable stock, add the coconut milk and red lentils, and cook for 10 minutes, until the vegetables and lentils are tender. Season the soup with salt, pepper, curry powder, and lemon juice.