Carrot and Coriander Soup
TM31 TM5 TM6

Carrot and Coriander Soup

Ingredients

  • 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

Nutrition
per 1 portion
Calories
654 kJ / 156 kcal
Protein
2.4 g
Carbohydrates
10.7 g
Fat
11.5 g

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