Carrots and lentils make a delicious winter soup.
The color of the carrot-lentil soup also brings cheer to the dark season. Mari Moilanen
A soup that is gently warming and leans slightly towards Asia is created for four people at a brisk price of less than ten euros, says the food editor Mari Moilanen Something tasty in his blog.
Carrot-lentil soup continues Moilanen’s Everyday food by ten series.
– This soup is wonderful. The red Thai curry paste gives a gentle kick to the soup, which is ennobled by the coconut cream.
Carrot-lentil soup
(for 4 people)
3 carrots
1 large rosamunda potato
1 yellow onion
3 cloves of garlic
1 tablespoon of olive oil
2 tablespoons of red Thai curry paste
1 tsp whole peeled tomatoes
1 l of vegetable stock from the fondue
2 dl dried red lentils
2 dl coconut cream
2 teaspoons of salt
a few grinds of black pepper from the grinder
parsley leaves
1. Chop the vegetables into small cubes. Sauté in olive oil. Add the red Thai curry paste and saute for another moment. Add the whole tomatoes and crush the tomatoes a bit with a ladle. Add the vegetable broth and cook on low heat until the vegetables are cooked.
2. Rinse the red lentils and add to the mix. Add coconut cream to the soup. Cook for about 10 minutes until the lentils are cooked. Season with salt and black pepper. Chop parsley leaves on top.