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Carrot And Coriander Soup

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy More simply, Ew 6 servings

INGREDIENTS

50 g Unsalted butter; (2oz)
1 1/2 tb Finely grated ginger
1/4 ts Allspice; cumin, chilli
; powder
1/2 ts Curry powder
1/2 ts Ground coriander
2 Onions; peeled and finely
; diced
1 Parsnip; peeled and diced
1 Stick celery; diced
1 kg Carrots; peeled and sliced
; (2lb)
75 g Red lentils; washed (3oz)
1 25 grams long grain rice; (1oz)
1 3/4 l Vegetable stock; (3 pint)
1 400 milliliter can coconut milk
2 tb Freshly squeezed lime juice
3 tb Freshly chopped coriander

INSTRUCTIONS

Melt the butter in a heavy bottomed saucepan with the spices and cook
over a medium heat for 3 minutes. Add the vegetables and stir to
combine, cook for a further 8 minutes. Add the lentils and the rice,
fold in before adding stock. Bring to the boil and simmer for 30
minutes - or until the vegetables are tender and the lentils have
started to break down.
Blend the soup in a liquidiser until smooth. Return to the heat, add
coconut milk, lime juice and coriander. Heat through but do not
reboil.
Converted by MC_Buster.
Per serving: 524 Calories (kcal); 28g Total Fat; (46% calories from
fat); 11g Protein; 62g Carbohydrate; 21mg Cholesterol; 2078mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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