🍲 Lentil-Carrot Soup

Name: Lentil-Carrot Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g red lentils; 1 carrot; 2 cm fresh ginger; 1 red chili pepper; 1 onion; 2 tbsp vegetable oil; 800 ml vegetable broth; salt; pepper (from the mill); 1 tsp curry powder; 2 tbsp whipped cream (at least 30% fat content); 2 tbsp freshly chopped coriander

319 kcal · 30 min · 4 servings

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Ingredients

350 g red lentils
1 carrot
2 cm fresh ginger
1 red chili pepper
1 onion
2 tbsp vegetable oil
800 ml vegetable broth
salt
pepper (from the mill)
1 tsp curry powder
2 tbsp whipped cream (at least 30% fat content)
2 tbsp freshly chopped coriander

Instructions

1. Place the lentils in a sieve and rinse them under cold water.
2. Peel the carrot and the ginger.
3. Cut the carrot and the ginger into small cubes.
4. Wash the chili.
5. Cut the chili in half lengthwise.
6. Remove the seeds from the chili.
7. Chop the chili finely.
8. Peel the onion.
9. Cut the onion into small cubes.
10. Heat the oil in a pot.
11. Add the onions, the chili, and the ginger to the pot.
12. Sauté the vegetables briefly.
13. Add the lentils to the pot.
14. Pour the broth over the lentils.
15. Salt the soup.
16. Pepper the soup.
17. Simmer the soup over medium heat for about 15 minutes.
18. Season the soup with curry.
19. Fill the soup into pre-warmed bowls.
20. Add a dollop of cream to the soup.
21. Sprinkle chopped coriander over the soup.
22. Serve the soup.

Nutrition per serving

kcal: 319
Protein: 22 g · Fett/Fat: 8 g · Carbs: 39 g