Carrot And Red Lentil Soup With Asian Spices
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Asian | Worrall tho, Worrall1 | 1 | Servings |
INGREDIENTS
| 2 | oz | Unsalted butter |
| 1 1/2 | T | Grated fresh ginger |
| 1/4 | t | Cayenne pepper |
| 1/4 | t | Allspice |
| 1/4 | t | Cumin |
| 1/2 | t | Curry powder |
| 1/2 | t | Ground coriander |
| 2 | Onions, finely sliced | |
| 1 | Parsnip, peeled and diced | |
| 1 | Stick celery, sliced | |
| 2 | lb | Carrots, peeled and sliced |
| 1 1/2 | t | Salt |
| 1/2 | t | Ground black pepper |
| 2 | oz | Red lentils |
| 1 | 2 ounces lon grain rice | |
| 3 1/2 | pt | Vegetable stock |
| 1/2 | pt | Unsweetened coconut milk |
| 2 | T | Lime juice |
| Fresh coriander to garnish |
INSTRUCTIONS
Melt the butter over a low heat and stir in ginger and spices. Cook for 1 minute. Add the onions, parsnips, celery and carrots. Season with salt and pepper. Cook for 12 minutes over an increasing flame, soften but do not brown. Stir in the lentils and the rice, combine with the vegetables. Add stock and bring to the boil. Simmer for 30 minutes or until vegetables and rice are thoroughly cooked. Liquidize in a blender until smooth. Return soup to the saucepan. Add coconut milk, lime juice and chopped coriander. Check seasoning. Do not reboil, as otherwise it will separate. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1317
Calories From Fat: 441
Total Fat: 50.4g
Cholesterol: 121.9mg
Sodium: 4198.7mg
Potassium: 4585.4mg
Carbohydrates: 210.4g
Fiber: 45.6g
Sugar: 67.9g
Protein: 20.2g