For 4 bowls
About 600 grams of carrots
100 g red lentils
2 stalks of lemongrass
2 cm ginger
3 cloves of garlic
1 can of coconut milk
1 tablespoon curry powder
Juice + zest 1 lime
2 vegetable bouillon cubes
Serve with roasted pumpkin seeds, coriander and/or mint and possibly a tablespoon of yoghurt
That’s how you make it
Wash the carrots and cut into slices. Finely chop the ginger and garlic. Now put the carrots, lentils, garlic, ginger, curry powder and stock cubes in a soup pot and add 1 liter of boiling water. Stir through and add the coconut milk. Crush the lemongrass stalks and add to the soup pot. Cook the soup on a low heat for about 15 to 20 minutes, until the carrots and lentils are tender. Now remove the lemongrass stalks. Puree to a smooth soup. Finally, add the zest and juice of a lime.