Carrot and Coriander Soup

Name: Carrot and Coriander Soup
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2 portions
Ingredients: 15 g red split lentils; ¼ lemon; 1 cm fresh root ginger; 150 g carrots; 25 g onions; 25 g unsalted butter; ½ vegetable stock cube (for 0.5 l); ¼ tsp fine sea salt; ¼ tsp ground black pepper; 250 g water; 1 sprigs fresh coriander; 50 g milk

4.0 2 ratings

Prep. 10 min

Total 25 min

2 portions

Ingredients

red split lentils
15 g
lemon thin peelings of skin only
¼
fresh root ginger peeled, cut in round slices (2 mm)
1 cm
carrots cut in pieces (3-4 cm)
150 g
onions quartered
25 g
unsalted butter diced
25 g
vegetable stock cube (for 0.5 l) crumbled
½
½ heaped tsp vegetable stock paste, homemade
fine sea salt
¼ tsp
ground black pepper
¼ tsp
water
250 g
fresh coriander leaves only, plus extra roughly chopped for garnishing
1 sprigs
milk plus extra for serving if desired
50 g
single cream, plus extra for serving if desired