Lentil and coconut curry soup

Ingredients for 4 servings:

• 250 g carrot(s) (bunch carrots), with greens
• 1 garlic clove(s)
• 30 g ginger
• 3 spring onions
• 1 tbsp sesame oil
• 200 g lentils, red
• 600 ml vegetable stock
• 400 ml coconut milk
• 1 tbsp curry paste, red, vegan
• some soy yogurt (yogurt alternative)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan, warming, filling

Trim the carrot tops and pluck the leaves from about three stalks, then finely chop them. Wrap the rest of the carrot tops in damp kitchen paper, store in the refrigerator, and use for another purpose (e.g., for carrot top pesto). Peel the carrots and cut into small cubes. Peel and finely chop the garlic, as well as the ginger. Finely slice the spring onions. Heat the oil in a pan and briefly sauté the carrots, spring onions, ginger, garlic, and lentils. Deglaze with vegetable stock and coconut milk, and stir in the curry paste. Simmer for about 25 minutes. Transfer to a plate, top with a dollop of soy yogurt, and sprinkle with carrot tops.