Red lentil soup with carrots

Ingredients for 6 servings:

• 500 g carrot(s)
• 250 g onion(s)
• 800 g tomatoes, pureed
• 500 g lentils, red
• 400 ml coconut milk
• ½ tbsp curry paste, depending on the desired spiciness
• 1 ½ liters of water
• salt and pepper
• vegetable broth
• possibly turmeric
• possibly cumin
• possibly ginger

Instructions

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

Finely dice the onions and carrots and sauté until translucent. Add the tomato puree and water and bring to a boil. Add the lentils and coconut milk and simmer for about 20 minutes. Season the lentil soup with vegetable stock, salt, and pepper after cooking. Mix the curry paste with a little water and add it at the end. If using stock cubes or powder, be sure to add a little water beforehand, otherwise there may be lumps. A little turmeric, cumin, or ginger also works well with it. Just try it. Roasted chicken pieces or fried smoked tofu are good garnishes, but they also taste good on their own. You can adjust the carrot-to-onion ratio to suit your taste.