Caribbean carrot soup

Ingredients for 4 servings:

• 600 g carrot(s)
• 2 onions
• 2 garlic cloves
• 1 bunch of coriander leaves
• 2 tbsp olive oil
• 100 g lentils, red
• 1.2 liters of vegetable broth
• 200 ml cream
• 1 tbsp orange peel, grated
• 80 ml orange juice
• 1 tsp cumin
• 2 tbsp curry powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exotic, fruity and fresh

Peel and grate the carrots. Finely chop the onion and press the garlic. Roughly chop the coriander. Sauté the onions and garlic in olive oil. Add the carrots and lentils and fry briefly. Pour in the vegetable stock, bring to a boil, and simmer over medium heat for about 15 minutes. Stir in the cream, orange zest and juice, cumin, curry powder, and most of the coriander. Simmer for about 5 minutes longer. Finally, season with salt and pepper and serve sprinkled with the remaining coriander leaves. Tip: The soup can also be pureed after cooking; in this case, you don’t need to grate the carrots, just slice them.