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Turmeric & Coconut Moroccan Carrot & Lentil Soup
Moroccan Carrot & Lentil Soup with turmeric & coconut, prepared as a satisfying lunch.
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- 30 min
- Calories
- 469 kcal
- Protein
- 22.1 g
- Carbohydrates
- 64.4 g
- Fat
- 14.7 g
- Fiber
- 13.5 g
Ingredients
- 75 g red lentils
- 145 g carrot
- 4 g turmeric
- 75 g coconut milk
Instructions
- Weigh and prepare all ingredients for one serving. Red lentils and carrot quantities are measured as listed; dry grains and flours are weighed dry.
- Sauté the aromatics, add lentils and diced carrot with water, then simmer until soft. Blend part of the soup for texture and garnish.
- Add turmeric (4 g) and coconut milk (75 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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