Carrot, Coriander And Coconut Soup
40 min4 servings
A creamy blended soup of carrots and coconut milk, finished with lentils and fresh coriander.
| prepFinely chop the onion | ||||||
| prepSlice carrots into equal thin slices | ||||||
| prepFinely chop coriander, reserving a few pieces for garnish | ||||||
| 1 onion, finely chopped | Heat oil, cook onion until translucent | Add carrots, coconut milk, stock, salt & coriander | Simmer covered, 25 min | Blend until creamy | Stir in lentils & lemon juice | Serve with olive oil drizzle & black pepper |
| 300 g carrots, sliced thin | ||||||
| 1 can full fat coconut milk | ||||||
| 480 ml water or vegetable stock | ||||||
| 1/4 tsp or more sea salt | ||||||
| large handful fresh coriander, finely chopped | ||||||
| 1/2 can / 200 g cooked green lentils | ||||||
| squeeze of lemon juice or 1 tsp apple cider vinegar | ||||||
| 30 ml extra virgin olive oil, plus drizzle for serving | ||||||
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