Carrot Soup

Yummy carrot and coconut soup from our Scottish CSA cookbook, The Boxing Clever Cookbook by Jacqui Jones & Joan Wilmot.  This is the recipe doubled so we would have some leftovers.

About 2 cups of grated carrots

three chopped onions

some olive oil

2 tablespoons tomato paste

1 cup red lentils

about 2 pints water or stock

2 tablespoons coconut milk

 

  1. Cook the carrots, tomato paste, olive oil, and onions for a few minutes, then add the liquid and lentils.
  2. Cook until the lentils are soft.
  3. Add coconut and simmer for several minutes.
  4. Season with salt and ground pepper.
  5. Eat!

 

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