Carrot and lentil soup

Carrot and red lentil soup

5 carrots, chopped

1 onion, chopped

1 inch ginger, chopped

1 cup red lentils

1 tsp ground coriander

pinch of chili flakes

200ml coconut milk

salt, pepper

water

First, fry the onions until translucent, then add carrots, lentils, coriander, chili, salt and pepper. Top up with water enough to cove the vegetables and the lentils. Cook for 15 minutes or until the carrots are soft. Puree with a blender and return to the pot. Add coconut milk and gently cook for another 10 minutes.