Tomato Carrot Lentil Soup with coconut milk
Amongst other things, we’re spending our quarantine time cooking up a storm in the kitchen, I created this super healthy soup recipe for you! Now it’s important to stay healthy more than ever!
Garlic & Ginger have as we know anti-oxidant properties and powerful benefits for your body and brain. They have Anti-Inflammatory effects and are in my opinion the best natural antibiotics you can possibly consume.
This soup has a wonderful texture, a perfect balanced fruitiness coming from the carrots and tomatoes and a nice spicy touch! It’s a great and easy to make appetizer served with fresh bread or some crackers on top.
Bon appétit!
4 Servings (as appetizer)
Preparation time: 5-10 min
Cooking Time: approx 20 min.
Ingredients:
1 chili pepper
red, green and black peppercorns
5-6 pieces of Kardamon
Pinch of coarse salt
big piece of ginger
3-4 garlic cloves
1-2 onions
3-4 medium sized carrots
(If you have left over cherry tomatoes)
1 can of chunked tomatoes
Half a can of coconut milk
100g of red lentils
100g of coriander
Directions:
First peel your garlic cloves, cut the ginger in slices, half the chilli and remove the seeds. Then wash and chop the coriander in small pieces (leave a few aside for serving)
Add the peppercorns and a pinch of coarse salt and smash everything together in a mortar.
sauté your spices with some oil in the pan over medium heat.
Add the onions and sauté them, then add the carrots cut in chunks.
Pour some water over everything until carrots are covered, add the spices of your choice (in my case its a curry spice mix). Let cook for 10 minutes.
Add the can of chunked tomatoes, the coriander and lentils and let cook for another 10 min.
After season to tase and add 3/4 of coconut milk let simmer for a couple of minutes.
Serve the soup with a couple of fresh coriander leafs on top.
