in Soup Recipes

Carrot soup with lentils and tofu cubes

updated

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Ingredients for 3 servings:

  • 5 large carrots
  • 1 vegetable stock cube
  • 1 small can of coconut milk
  • 1 small can of lentils
  • 200 g tofu, natural
  • some soy sauce
  • some sesame oil
  • some honey
  • n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the carrots and place them in a pot, cover with water, and bring to a boil. Cook the carrots until soft, add the stock cube and coconut milk, and season with salt and soy sauce. Puree with a hand blender, add the lentils, and cook briefly. Meanwhile, cut the tofu into small cubes and fry in sesame oil, a little honey, and soy sauce, then pour over the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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