Lentil Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 150 g Carrots
• 100 g waxy potatoes
• 150 g yellow lentils
• 1 chili pepper
• 2 tbsp butter
• 750 ml vegetable broth
• Pepper (freshly ground)
• 3 tsp Curry powder
• 2 tbsp Lime juice
• 100 ml coconut milk
• Salt
• cumin seeds

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel, wash, and cut the carrots and potatoes into large pieces. Rinse the lentils under cold water in a sieve and drain well. Halve the chili pepper lengthwise, remove the seeds, wash, and chop.

2. 2.

   Heat the butter in a pot. Add the onion and garlic and sauté for 3 minutes over medium heat. Add the vegetable cubes and chili pepper, cook briefly, then stir in the lentils and pour in the broth. Season with pepper. Add curry powder and lime juice and simmer over medium heat for 20–25 minutes.

3. 3.

   Blend the soup finely with an immersion blender, stir in the coconut milk, and season with salt. Divide the lentil soup into bowls, sprinkle with cumin seeds, and serve. Offer papadam on the side if desired.