Orange and coconut soup

Ingredients for 4 servings:

• 2 shallots
• 1 garlic clove(s)
• 1 leek(s)
• 4 mushrooms
• 1 can of lentils, approx. 400 g
• 2 oranges
• 1 can coconut milk, approx. 400 ml
• possibly orange juice
• some vegetable stock powder
• some coconut oil or oil for frying
• 1 tbsp curry paste
• 1 tbsp agave syrup
• salt and pepper
• Turmeric powder
• curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Wash and slice the leek. Peel and finely chop the shallots and garlic, and fry in coconut fat or oil. Add the leek and the cleaned and chopped mushrooms and sauté. Drain the can of lentils and add the lentils. Add the coconut milk and fill the can with water. Stir in the vegetable stock and add it to the soup. Bring the soup to a boil briefly. Adjust the amount of spices to taste and season with them. If you prefer a thinner soup, add a little orange juice. Meanwhile, peel and slice the oranges, then cut the slices into small pieces. When the soup is fully seasoned, turn off the heat and stop boiling. Then add the orange pieces.