Carrot-Ginger-Lentil-Soup

🥘 Ingredients

• ginger 5 cm
• pickled onions (indian style) a few
• red onions 2
• garlic 4 cloves
• whole coriander seeds handful
• chilli flakes (thai) 1 tbsp
• white wine 1 dl
• Carrots 5-6
• Black Pepper
• ground coconut 5 tbsp
• MSG 1 pinch
• salt
• Bouillon Cube 1
• saffron a few strands
• honey 1 squirt
• potatoes (cooked, or raw) 5 small
• carrots
• frozen beluga lentils 1 handful
• whole cashews a few
• Dried ginger to taste
• Turmeric powder to taste
• lime juice half a lime
• carrots
• water
• apple 1
• ginger 1,2 cm

1. 1

   Toast the following with oil: sliced ginger , pickled onions (indian style) , diced red onions , diced garlic , whole coriander seeds , chilli flakes (thai)
2. 2

   Deglaze with white wine
3. 3

   Add roughly cut Carrots , Black Pepper , ground coconut MSG , salt , Bouillon Cube , saffron , honey , potatoes (cooked, or raw)
4. 4

   Let cook for 15-20min to soften carrots
5. 5

   Blend with stick blender
6. 6

   Add frozen beluga lentils , whole cashews , Dried ginger , Turmeric powder , lime juice
7. 7

   Let cook for a bit, until carrots are softened
8. 8

   In a separate blender blend with some water apple , ginger
9. 9

   Add the to the soup at the end to preserve the spicyness of ginger
10. 10

    Garnish with fresh black pepper, flaky salt and cashew yogurt