French potato soup with tarragon and coriander

Ingredients for 4 servings:

• 700 g potatoes, floury, peeled
• 2 carrots
• 150 g lentils, red
• 750 ml vegetable stock
• 1 onion(s)
• 3 cm ginger
• 1 tbsp coconut oil or rapeseed oil
• ½ tsp chili oil, if you like it hotter, you can use 1 tsp chili oil
• 1 tsp sugar
• 100 ml cream, or vegan with coconut milk, low-fat, only 50 ml
• 1 tsp, heaped salt
• 1 handful of tarragon
• 1 handful of coriander leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian, also vegan possible, low-fat, spicy with caramelized ginger

Peel and dice the potatoes and carrots, then cook them with salt and 1 liter of water in a large pot until tender (approx. 15-20 minutes). Cook the red lentils with the vegetable broth in another pot for approx. 10 minutes. Peel and dice the onion and ginger, then sauté them gently in a pan with the oil over low heat. Add the sugar and let it caramelize briefly. Reserve 1 cup of the potato water; you can add it back later if needed. Add the cooked lentils and the caramelized ginger and onion to the large pot with the potatoes and carrots and puree everything. Season to taste with pepper and cream or coconut milk. Add a handful each of fresh coriander (with stems) and tarragon (leaves only) to the hot soup, stir well, and let it stand for another 5 minutes. Variations with shiitake mushrooms or non-vegetarian versions with shrimp or salsiccia or low-calorie versions with pumpkin instead of potatoes are conceivable.