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Carrot soup with lentils and cauliflower
I've been making this a few times lately, and it's really great. Part of the honour should go to David (thinkpadx) though, as he talked me into to making carrot soup with a lot of chili, which inadvertently left me with left-overs that turned into this recipe.
The measurements are not exact, just guesses - for one person:
In water or vegetable stock that just about covers, boil:
1/4-1/2 smallish onion, cut in chunks
2-4 carrots (depending in size), cut in chunks
1-2 cloves of garlic
˝-1 teaspoon coriander
1-2 dashes of Thai fish sauce (optional)
A nip of chili
When the vegetables are tender, purče it with a stick blender. Put back to boil (low) and add:
1-2 handfuls of red lentils and about the same amount of water
the juice of ˝-1 orange
˝-1 teaspoon of fresh grated ginger
Let simmer until lentils are tender (10 min.)
In the meantime:
prepare 2 deciliter (1 cup) small cauliflower bouquets and cook them in the microwave until they are tender-crisp
Add to taste:
salt
coriander
lemon juice
fresh grated ginger
Add the cauliflower add heat through
Serve with
a dollop of drained yoghurt or sour cream (or greek yoghurt)
a sprinkle of fresh chopped parsley
naan bread (or another kind of soft bread, such a turkish flatbread or foccacia)
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