Carrot soup with red lentils

Ingredients for 4 servings:

• 225 g lentils, red
• 1 kg carrot(s)
• 1 onion(s)
• 1 tbsp vegetable oil, for frying
• 1 tbsp turmeric
• salt and pepper
• 1,200 ml vegetable broth
• 1 pinch of cinnamon
• 1 piece(s) ginger, approx. walnut-sized
• 300 ml coconut milk
• Light cream
• n. B. herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the lentils, cook until al dente, and then drain. Peel and grate the carrots and cut into small cubes. Finely chop the onion. Heat the oil and sauté the onion and carrots briefly. Add the turmeric, curry, salt, and pepper, and deglaze with the stock. When the carrots are soft, add half the lentils and puree everything. Take the grated ginger in your hand and squeeze it over the soup. Add the remaining lentils whole to the soup, add the coconut milk and cinnamon, and season to taste. Before serving, add 1 tablespoon of crème légère to the plate and sprinkle with herbs.