Orange soup
45 min
This creamy carrot, coconut, parsnips, and red lentil soup is easy to prepare and bursts with flavour
1 larger carrot or two smaller
1 parsnip
1/4 onion
2 cloves garlic
1 tablespoon olive oil
1 teaspoon cumin (seeds)
3/4 cup coconut milk (canned)
1/3 cup red lentils
1 + 1/2 cups water
1/2 teaspoon ginger powder
salt, pepper (to taste)
optional: sesame seeds, chili flakes, sesame oil (warm recommendation!)
STEP 1/5
Peel carrots and parsnips (if they are organic, no need for peeling, just wash them well). Cut into cubes. Finely chop the onion and garlic.
STEP 2/5
Sauté onion and garlic in olive oil until soft. Add cumin and fry briefly, then add chopped carrots and parsnips.
STEP 3/5
Simmer for a few minutes, then add hot water, lentils, canned coconut milk, ginger, salt and pepper.
STEP 4/5
Cook until the vegetables are soft, transfer to a blender and mix into a creamy soup without chunks (you can also use a hand blender).
STEP 5/5
Return to the cooking pot, taste, and put an extra seasoning if needed. Serve with toppings as desired (seeds, cold-pressed oil, spices, etc.)
