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🍽️ Creamy Lentil and Carrot Soup with Lemongrass

466 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• 1 stalk lemongrass
• 4 carrots
• 4 spring onions
• 1 untreated lime
• 2 oranges
• 2 garlic cloves
• 2 cm ginger
• 1 tbsp vegetable oil
• 400 ml coconut milk
• salt
• chili powder

Instructions

1. 1. Place the lentils in a pot.
2. 2. Cover them with hot water.
3. 3. Add the cleaned and halved lemongrass stalk.
4. 4. Bring the mixture to a boil.
5. 5. Simmer the lentils for about 10 minutes.
6. 6. The lentils should still be slightly firm.
7. 7. Peel the carrots.
8. 8. Slice the carrots.
9. 9. Wash the spring onions.
10. 10. Trim the spring onions.
11. 11. Halve the spring onions lengthwise.
12. 12. Cut the spring onions into thin strips.
13. 13. Set aside about 1 tablespoon of the white parts of the spring onions for garnish.
14. 14. Wash the lime with hot water.
15. 15. Dry the lime.
16. 16. Zest the lime finely.
17. 17. Chop the zest finely.
18. 18. Mix the zest with the reserved spring onions.
19. 19. Squeeze the juice of the lime.
20. 20. Squeeze the juice of the oranges.
21. 21. Peel the garlic.
22. 22. Peel the ginger.
23. 23. Dice the garlic finely.
24. 24. Dice the ginger finely.
25. 25. Sauté the garlic, ginger, spring onions, and carrots together in oil in the pot.
26. 26. Cook until the ingredients are colorless.
27. 27. Add the orange juice, coconut milk, and remaining ingredients.
28. 28. Simmer the soup.
29. 29. Drain the lentils.
30. 30. Remove the lemongrass stalk.
31. 31. Puree about half of the lentils directly in the soup.
32. 32. Let the soup reduce further if needed.
33. 33. Add some water if needed.
34. 34. Add the remaining lentils.
35. 35. Let the remaining lentils cook for a few minutes.
36. 36. Season the soup with lime juice, salt, and chili.
37. 37. Serve the soup.

Nutrition per serving

• kcal: 466
• Protein: 16 g · Fett/Fat: 25 g · Carbs: 41 g