Creamy Curry Lentil Soup
Ingredients
- 2 cloves of garlic
- 200g carrots
- 1 small onion
- 800 ml vegetable broth
- 1 can coconut milk (400 ml)
- 250g cooked lentils
- 1 tablespoon corn starch
- 2 teaspoons of curry
- Salt and pepper
- Handful of spinach
Preparation
Chop garlic, carrot and onion.
Cook in a pot for 5-6 minutes until soft.
Add vegetable broth, coconut milk, cooked lentils and corn starch.
Add curry and black pepper.
Taste and adjust if needed.
Cook at medium heat for 10-12 minutes.
Add spinach just before serving.
Serve with flatbreads, basil and black pepper.
