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Carrot and Coriander Soup
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- 30 g red split lentils
- ½ lemon, thin peelings of skin only
- 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
- 300 g carrots, cut in pieces (3-4 cm)
- 50 g onions, quartered
- 50 g unsalted butter, diced
- 1 vegetable stock cube (for 0.5 l), crumbled
- 500 g water
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 sprigs fresh coriander, leaves only, plus extra roughly chopped for serving
- 100 g milk
- per 1 portion
- 654 kJ / 156 kcal
- 2.4 g
- 10.7 g
- 11.5 g