
Devices & Accessories
Carrot and Coriander Soup
Prep. 10min
Total 25min
4 portions
Ingredients
-
red split lentils30 g
-
lemon thin peelings of skin only½
-
fresh root ginger peeled, cut in round slices (2 mm)2 cm
-
carrots cut in pieces (3-4 cm)300 g
-
onions quartered50 g
-
unsalted butter diced50 g
-
vegetable stock cube (for 0.5 l) crumbled1
-
water500 g
-
fine sea salt½ tsp
-
ground black pepper¼ tsp
-
fresh coriander leaves only, plus extra roughly chopped for garnishing2 sprigs
-
milk plus extra for serving if desired100 g
Nutrition per 1 portion
Calories
156 kcal /
654 kJ
Protein
2.4 g
Fat
11.5 g
Carbohydrates
10.7 g
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