Spicy creamy carrot soup with coconut and lentils

Reading Time: 2 minutes

So I came up with this recipe after putting together a brunch menu for my sisters babyshower last april. And all the ‘party people’ who attended, loved it a lot! And with my love (or addiction) for coconut, I enjoy this recipe even more. It’s really easy to make and works perfectly fine as a starter for dinner. Adding extra veggies if you like a fuller meal is always a option, add whatever you like. Eet smakelijk!

carrot soup.png

⁃ 500 g (3 cups + 1/3 cup) carrots
⁃ 250 g (1 cup + 1/3 cup) tomatoes
⁃ 1 red onion
⁃ 3 garlic cloves
⁃ 5 cm ginger
⁃ 750 ml (3 cups + 2 tbsp) vegetable boullion
⁃ 1 can coconut milk (400 ml or 1 cup + 1/2 cup + 8 tsp)
⁃ 2 tbsp lemon/lime juice
⁃ 2-3 tsp cayenne pepper (or 1 fresh red pepper)
⁃ rapeseed oil
⁃ salt and pepper to taste

For garnish:
⁃ vegan creme fresh
⁃ coriander
⁃ pumpkin seeds
– naanbread (much better than your everyday slice of bread)

Serves: 6-8 persons
Extra needed: oven, stockpot, cutting board, knives , blender or food processor.

Pre heat the oven to 180℃/350℉, so you can heat up the naanbread for a few minutes.
Heat up the rapeseed oil in a big stockpot and fry the onion, garlic and ginger for a few minutes. Cut the carrots into little pieces and add to the mixture. Add the tomatoes. Add the bouillon and slow cook for about 20 minutes. When the carrots are sof enough, take the pan of the fire and add the coconut milk, herbs, cayenne pepper and lemon juice. Puree with hand-held blender or food processor. Top off with garnish.