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  • Carrot And Red Lentil Soup With Asian Spices

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    Carrot And Red Lentil Soup With Asian Spices
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 ounce Unsalted butter
    • 1 1/2 Tbsp. Grated fresh ginger
    • 1/4 tsp Cayenne pepper
    • 1/4 tsp Allspice
    • 1/4 tsp Cumin
    • 1/2 tsp Curry pwdr
    • 1/2 tsp Grnd coriander
    • 2 x Onions, finely sliced
    • 1 x Parsnip, peeled and diced
    • 1 stk celery, sliced
    • 2 lb Carrots, peeled and sliced
    • 1 1/2 tsp Salt
    • 1/2 tsp Grnd black pepper
    • 2 ounce Red lentils
    • 1 x 2 ounces lon grain rice
    • 3 1/2 pt Vegetable stock
    • 1/2 pt Unsweetened coconut lowfat milk
    • 2 Tbsp. Lime juice Fresh coriander to garnish

    Directions

    1. Heat the butter over a low heat and stir in ginger and spices. Cook for 1 minute. Add in the onions, parsnips, celery and carrots. Season with salt and pepper. Cook for 12 min over an increasing flame, soften but don't brown.
    2. Stir in the lentils and the rice, combine with the vegetables. Add in stock and bring to the boil. Simmer for 30 min or possibly till vegetables and rice are thoroughly cooked. Liquidize in a blender till smooth. Return soup to the saucepan. Add in coconut lowfat milk, lime juice and minced coriander. Check seasoning. Don't reboil, as otherwise it will separate.

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