Carrot and spinach soup with lentils

Ingredients for 3 servings:

• 1 large carrot(s)
• 1 piece(s) ginger root, approx. walnut-sized
• lemon juice
• 1 large garlic clove(s)
• 1 small onion(s)
• 1 tbsp butter
• 1 tbsp, leveled curry powder
• ½ liter broth, instant
• 200 ml coconut milk
• 1 tsp, leveled cumin
• 1 tsp, leveled coriander powder
• 90 g lentils, red
• 150 g spinach, frozen
• ½ tsp salt
• 1 pinch of cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wonderfully spicy and warming

Wash, scrape, and coarsely grate the carrot. Peel and finely chop the ginger. Mix the carrots and ginger, squeeze a few drops of lemon juice over them, and set aside. Finely dice the onion and press the garlic clove. Sauté both in the butter, sprinkle with the curry powder, and sauté briefly. Add the carrots and ginger, stir well, and sauté briefly. Deglaze with the stock, add the coconut milk, cumin, and coriander, and bring to a boil. Meanwhile, wash the lentils thoroughly and add them. Bring back to a boil, add the spinach, and simmer for 15 minutes over low heat. Season with salt and cayenne pepper.