Carrot, coconut and coriander soup



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.



One thought on “Carrot, coconut and coriander soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s