1-1.5 l of water
2 carrots
1/2 leek
a piece of celery
1 parsley root
1 bay leaf
5-6 black pepper grains
1 allspice grain
Additionally:
200 g green lentil
6-8 potatoes
1/2 onion
1/2-1 teaspoon cumin powder
1/2 teaspoon chili pepper
2 tablespoons coconut milk
salt
black pepper
1 tablespoon olive oil
fresh parsley
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Add peeled carrot cut in half, a piece of leek, celery and parsley root (cut in half). Cook over low heat for about 1 hour.
Then take out the veggies from the vegetable broth. Just leave 1 carrot inside. Add lentil and cook until the lentil is soft. Then blend the soup well and add potatoes (cut into cubes). Cover and cook over low heat. Chop the onion and fry on 1 tablespoon of olive oil. Add the onion to the soup. Season with spices and add coconut milk. Cook until the potatoes are tender. Serve the soup with chopped parsley leaves.
