Carrot, coconut and coriander soup

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Chop four large carrots into small pieces. Simmer in a pan with 1stp of ground coriander, 1/4 tsp cayenne pepper and a pinch of salt.

In another pan, simmer a handful of red lentils until soft, then set aside.

When carrots are just tender, add a chunk of creamed coconut (about 1/2 inch slice) and simmer for a few more minutes.

Blend this mixture before adding the cooked lentils and freshly ground black pepper to taste.

Serve with natural yoghurt and/or freshly squeezed lime.

 

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