Spicy Carrot And Lentil Soup

1. 1

   Heat a saucepan and dry fry the coriander seeds and chili flakes for 1 min. Remove 1 tbsp of the mixture and allow to cool. Add the oil, carrots and lentils to the remaining spices and cook for 3 mins. Add the stock and simmer for 15 mins.

2. 2

   Transfer to a blender and puree. Season with salt and black pepper. Spoon into 4 bowls, add 1 tbsp sour cream and stir to make a streak. Add the reserved coriander seeds and chili flakes and garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.