400gm U.S. Russet Potatoes (Peel And Cut Into Small Cubes)
50gm Onion White (Small Dices)
20gm Garlic (Chopped)
20gm Ginger (Chopped)
100gm Carrot (Peel And Cut Into Small Cube)
50gm Red Lentil
1 Tsp Curry Spice
1 Tsp Cumin Spice
100ml Vegetable Stock
100ml Coconut Cream
5gm Coriander (Chopped)
Seasoning Salt and Pepper
2 Tbsp Coconut oil
Preparation
Prep Time: 15min | Cook Time: 20min
Preheat a medium size soup pot and add cooking oil
Sautee the onion, garlic, ginger, curry spice and cumin spice. Add the U.S. Russet potatoes cubes and carrot and stir well with the rest of the ingredient. Stir for 5 minutes.
Next add the vegetables stock into the pot and cook with the ingredients until its boiling. Simmer and reduce the temperature before adding the coconut milk last. Season with salt and pepper.
Transfer the soup into the soup bowl.
Garnish and sprinkle with chopped coriander and coconut oil.
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