Lentil and Carrot Soup

28-12-2016

  • 1 tablespoon coconut oil
  • 1 Onion, thinly sliced
  • 1 teaspoons ground cumin
  • 600 gr. carrots
  • 140gr. red lentil
  • 600ml chicken stock/vegetable stock/water
  • 400ml. coconut milk/milk
  • 1,5 teaspoon curry

In a large saucepan sauté thinly sliced onion and cumin with coconut oil.

Stir in chopped carrots, lentil and curry seasoning and continue to stir for 1 or 2 minutes. Stir in milk and chicken stock/vegetable stock/water.

Continue simmering, until carrots are very tender, about 15-20 minutes.

Blend all the ingridients with a blender.

And you may add chopped coriander before you serve…Enjoy!

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