Creamy Vegan Carrot Soup With Coconut
Servings - 3 - 4
INGREDIENTS

Olive oil - 1 tablespoon
Garlic - 2 teaspoons
Onions - 80 grams
Carrot - 250 grams
Curry powder - 1 1/2 teaspoons
Vegetables stock - 350 milliliters
Coconut milk - 400 milliliters
Kosher salt - 1 teaspoon
Crushed black pepper - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 1 tablespoon olive oil in a heavy skillet, add 2 teaspoons garlic and stir for a minute.
2. Then, add 80 grams onions and fry till translucent.
3. Now, add 250 grams carrot and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 1/2 teaspoons curry powder and mix it well.
6. Then, add 350 milliliters vegetable stock and mix it again.
7. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
8. Open the lid and remove it from heat.
9. Transfer this into a blender and blend it into a smooth puree.
10. Transfer this puree into a heavy skillet and give it a nice stir.
11. Now, add 400 milliliters coconut milk and mix it well.
12. Bring it to a boil.
13. Add 1 teaspoon kosher salt, 1 teaspoon crushed black pepper and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot.
Vegetarian Lentil Vegetable Soup With Spinach And Carrots
Servings - 3 - 4
INGREDIENTS

Green lentils - 265 grams
Water - 500 milliliters
Olive oil - 2 tablespoons
Bay leaf - 2
Garlic - 2 teaspoons
Onions - 90 grams
Carrot - 95 grams
Potatoes - 200 grams
Celery stalk - 35 grams
Vegetable stock - 1.6 litres
Spinach - 130 grams
Kosher salt - 1 teaspoon
Black pepper powder - 1 teaspoon
PREPARATION
1. In a bowl, add 265 grams green lentils, 500 milliliters water and soak for about 30 minutes.
2. Heat 2 tablespoons olive oil in a heavy skillet, add 2 bay leaf, 2 teaspoons garlic and stir well.
3. Then, add 90 grams onions and fry till translucent.
4. Now, add 95 grams carrot, 200 grams potatoes, 35 grams celery stalk and mix it well.
5. Cook for 7 - 10 minutes on medium heat.
6. Add 1.6 litres vegetable stock and stir well.
7. Then, add the soaked green lentils and mix it well.
8. Cover it with lid and cook for about 30 minutes.
9. Open the lid and give it nice stir.
10. Now, add 130 grams spinach and mix it well.
11. Add 1 teaspoon kosher salt, 1 teaspoon black pepper powder and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Serve hot.
