John Myers
Ingredients for 6 servings:
- 2 onions
- 1 tbsp oil
- 3 large sweet potatoes
- 5 potatoes
- 5 large carrots, diced
- 200 g lentils, red and yellow
- 1 piece(s) ginger, thumb-sized
- 1 mango(s), finely diced
- 1 can coconut milk
- some vegetable broth, instant
- Salt
- possibly chili flakes
- possibly curry powder
- possibly spice mix, Asian
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegan soup with an exotic touch
Dice the onions and fry briefly in the oil. Dice both potatoes and sauté briefly, then pour in 1.5 liters of boiling water and the coconut milk. As soon as the soup is boiling, add the lentils and then the carrots. Finely grate the ginger and add it to the soup. After about 15-20 minutes of cooking time, when the lentils are soft, stir in the finely diced mango and season the soup with stock, salt, chili flakes, and a little curry or Asian spice, if desired. I like my soups thick, so I blended them briefly but left most of the chunks intact. I also mixed red and yellow lentils, which have a similar cooking time. If you want to use other varieties, just be aware that they may take longer to cook.
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