Red lentil cream soup with curry and coconut milk

Ingredients:

1 tbsp. l vegetable oil 1 cup red lentils 3 medium carrots, peeled and coarsely chopped 400 ml coconut milk 1 bay leaf 3 cloves of garlic, finely chopped (optional) 4 cm fresh ginger, minced 1 tbsp. l curry powder 1/2 cup chopped fresh cilantro Your favorite greens (for filing)

Recipe: 1. In a saucepan, mix 4 glasses of water, lentils, carrots, coconut milk, 1 teaspoon of salt and bay leaf. Loosely cover and bring to a boil. Reduce heat and simmer for 20 minutes. 2. In a small frying pan, heat a spoonful of butter. Add garlic, ginger, curry and cilantro. Roast, stirring often, for 2 minutes. Add fry to the soup. 3. Remove the bay leaf. Using a blender, beat the soup until mashed. 4. Decorate with greens. Serve the soup hot.