Mary Miso - Recipes for every day - Cookbooks
5 slices ginger
2 gloves garlic
1 carrot, diced
¼ leek, cut in stripes
1 ½ apple, peeled, cut in dices
2 table spoons red curry paste
500 ml vegetable stock
500 ml coconut milk
6 lime leaves
3 stalks lemongrass
2 table spoons sunflower oil
50 g red lentils
½ apple, peeled, cut in fine dices
Cut garlic in slices and roast with ginger in sunflower oil. Add carrot, leek, apple and curry paste and roast. Deglaze with vegetable stock and reduce by half. Add coconut milk and simmer for 15 minutes.
Add lime leaves and lemongrass and simmer for 15 minutes.
Boil red lentils and apple dices in water for approx. 5 minutes until tender. Sieve and keep warm.
Remove ginger, lime leaves and lemongrass from the soup and puree with a blender.
Distribute the soup to 4 bowls decorate with lentils and apple.
