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Clean recipe · nami-nami.blogspot.com

Coconut and carrot soup with lime and basil

Original recipe: nami-nami.blogspot.com

Yield:
4 servings
Total:
15-20 minutes
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Ingredients

  1. 350 g carrots
  2. 1 medium onion
  3. 1 Tbsp vegetable oil
  4. 220 g red lentils (about 1 cup), rinsed and drained
  5. 1 litre vegetable stock
  6. thumb-sized piece of fresh ginger, finely grated
  7. 400 ml coconut milk
  8. 2 garlic cloves, crushed
  9. 1.5 tsp cumin seeds, ground
  10. 1.5 tsp coriander seeds, ground
  11. 0.5 tsp salt
  12. 1 lime, juiced
  13. a pinch of chilli flakes (I used Aleppo chili)
  14. a handful of fresh basil leaves

Instructions

  1. Peel or scrub the carrots and cut into 1 cm slices.
  2. Peel and chop the onion.
  3. Heat oil in a heavy saucepan, add the onion and fry for a few minutes.
  4. Add the carrots and lentils and a sprinkle of salt, sauté for another few minutes.
  5. Now add the vegetable stock, grated ginger, crushed garlic, cumin and coriander seeds as well as the coconut milk.
  6. Bring into a boil, then reduce heat, cover and simmer gently for 15-20 minutes, until the lentils and carrots are soft.
  7. Process the soup until smooth (I prefer a jug blender, but an immersion blender would work as well).
  8. Season to taste with salt, lime juice and chilli flakes.
  9. Garnish with basil leaves and serve.