Carrot and Coriander Soup April 27, 2006
Posted by admin in : Vegan, Recipes , trackbackINGREDIENTS
- 50 grams margarine or vegetable oil
- 450 grams carrots diced
- 25 grams dried lentils (i use red lentils)
- 1 liter vegetable stock
- 1 tablespoon ground coriander
- Salt and black pepper
- 4 tablespoons cream (I use soya dream - creamy soy milk, but it’s not necessary if you can’t find a substitute)
METHOD
Melt margarine in a large saucepan and fry vegetable and lentils for 2-3 minutes. Add remaining ingredients except cream. Cover and simmer for 40 minutes. Liquidize then stir in cream.
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