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Carrot and Coriander Soup II

Reviewed: Sep. 18, 2010
it’s even better with red lentils. i usually fry together, until the onion’s really soft, half an onion, a clove of garlic, chopped (which i remove before adding the liquid), a teaspoon of grated ginger if i have it, cracked coriander seeds, a teaspoon of coriander poweder, or cumin, or garam masala, then add about a litre of stock, 5 or 6 carrots, a glass of red lentils, then let it all simmer together for about 20mins to half an hour. I liquidise it with a handful of fresh coriander then serve it with or without yoghurt and more fresh coriander. my niece loves it as much as she loves my tiramisu and friends ask for it when we invite them to dinner.
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