Orange vegetable soup

Ingredients for 2 servings:

• 75 g lentils, red
• 1 onion(s)
• 2 garlic cloves
• 2 cm ginger
• 250 g sweet potatoes
• 1 ½ carrots
• 1 small zucchini
• 2 tbsp olive oil for frying
• 1 tbsp coconut oil for frying
• 200 ml soy milk (soy drink)
• 1 tbsp curry paste, red
• 400 g tomatoes, chopped from the can
• e.g. sea salt
• ½ tsp white pepper from Sri Lanka, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Rinse the lentils in a sieve. Peel and finely chop the onion, garlic, and ginger. Peel and dice the sweet potato and carrots. Dice the zucchini as well. Heat both oils in a saucepan. Sauté the onions, garlic, and ginger. Add the vegetables and sauté for 4 minutes. Then stir in the curry paste and sauté briefly. Add the lentils, 800 ml of water, and the soy milk with the chopped tomatoes. Stir everything well and bring to a boil. Cover and simmer gently for 20 minutes. Purée the soup until smooth. Season with salt and pepper and serve immediately. https://vegan-cooking-with-thalija.de/archive/1396