Carrot soup with ginger and lemongrass
Chop the onion and finely chop the ginger. Peel the carrots and cut into equal pieces. Bruise the serene angel.
Heat the olive oil in a soup pot and fry the onion, ginger and carrot for 3 minutes. Add the ketoebar and lemongrass and fry for 1 minute. Add the coconut milk, lentils, stock cube and 800 ml of water and bring to the boil. Cook gently for 15 minutes on medium heat.
Meanwhile, cut the spring onion into thin rings. Remove the pan from the heat and puree the soup with the hand blender. Season with pepper and salt. Spread over four bowls and garnish with the spring onions. Tasty with a slice of lime.
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