Red lentil soup with roasted carrots

Ingredients for 2 servings:

• 300 g carrot(s)
• some coconut oil
• 1 shallot(s)
• 1 garlic clove(s)
• 100 g lentils, red
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• 500 ml vegetable stock
• 1 orange(s), the juice
• salt and pepper
• chili flakes
• some coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

spicy, vegan

Peel the carrots, quarter them lengthwise, and cut into pieces. Heat a little coconut oil in a pan and cook the carrots over low to medium heat for about 30 minutes, until soft and light brown, stirring occasionally. In the meantime, peel and finely chop the shallot and garlic. Rinse the lentils in a sieve and drain. Sauté the shallots and garlic in coconut oil over low heat. Add the spices and lentils, sauté briefly, and deglaze with vegetable stock. Cook until soft, about 15 minutes. Add the carrots and orange juice to the lentils, and puree everything in a blender. Thin with a little vegetable stock if necessary. Season to taste with salt, pepper, and chili flakes. Serve garnished with coriander leaves. Note: Freshly ground spices have a more intense flavor.