Carrot soup with ginger is a delicate and delicious first course. Refers to vegetarian cuisine, so if you carefully monitor your figure - do not be afraid to treat yourself to a plate of such a hearty, but light soup.
It is necessary
- - 270 g of onions;
- - 250 ml of orange juice;
- - 250 g of carrots;
- - 200 ml of coconut milk;
- - 70 g of long-grain rice and red lentils;
- - 3 tbsp. tablespoons of grated ginger;
- - 2 tbsp. tablespoons of olive oil;
- - sea salt, fresh cilantro.
Instructions
Step 1
Peel the onions, cut them into smaller pieces, fry them in hot olive oil. Peel, chop or grate the carrots, add to the onion and fry until half cooked.
Step 2
Rinse long-grain rice along with red lentils, send to a frying pan with vegetables, pour in 1.5 cups of water, coconut milk and orange juice. It is better not to take purchased juice, buy 2 ripe oranges and squeeze juice from them.
Step 3
Bring the contents of the skillet to a boil, reduce the heat, and cook until the rice and lentils are cooked through. Rub the fresh ginger root - you should get about 3 tablespoons, send to the pan 5 minutes before the end of cooking.
Step 4
Punch the contents of the saucepan with a blender, return to the fire, salt to taste. You can add water until the soup is thick as desired. Bring to a boil, turn off the heat, cover the dishes with a lid - the soup should infuse a little.
Step 5
Pour ready-made carrot soup with ginger into portioned soup plates, garnish with cilantro or parsley. Serve hot.
