Ingredients
30g lentils
1 thin peeling of lemon rind
2cm cube peeled fresh ginger
300g carrots
1 small onion
30g butter
1 stock cube
water
salt and pepper
5g coriander
100ml milk
extra cream to serve
Method
1. Grind lentils, lemon and ginger Sp10 until fine. Tip out and reserve.
2. Put carrots, onion and butter into the TM bowl and chop a few seconds Sp4
3. Scrape down the sies of the bowl with spatula
4. Saute 5 mins/100C/Sp1
5. Add stock cube, water to the 1l mark, salt and pepper, and the reserved lentil mixture
6. Cook 12 mins/100C/Sp4
7. Add coriander and milk. Puree soup at Sp9 for 30-50 secs until smooth. If it still too grainy for your taste, cook 2 mins more and puree again.
8. Adjust seasoning and pour into warmed bowls, swirl with a little cream and garnish with chopped coriander.