Spiced carrot and red lentil soup with coconut and tamarind chilli oil
by GBC Kitchen
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Ingredients
Speciality Ingredients
1 tbsp of tamarind paste
Fruit & Vegetables
1 tbsp of chilli powder
1 shallot, diced
700g of carrots, roughly chopped
2 garlic cloves, minced
Spices & Dried Herbs
1 tbsp of dried chilli flakes
1 tbsp of cayenne pepper
1 tbsp of Chinese five-spice powder
1 tsp fine salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp turmeric powder
Store Cupboard
1 tsp brown sugar
2 tsp white sesame seeds
900ml of vegetable stock
100ml of coconut cream
1 tbsp of coconut cream
Oils & Vinegars
400ml of vegetable oil
2 tbsp of extra virgin olive oil
Cereals, Grains & Pasta
250g of red lentils
Salad & Fresh Herbs
1 handful of coriander leaves