Clean the leek, rinse and cut into strips about 2 cm. Clean carrots, peel and also cut into diagonal slices. Peel ginger and slice into fine, narrow slices.
Place ginger, carrots, leeks, lentils, clear soup, coconut milk and curry paste in a saucepan and simmer over medium heat for about 20 minutes, stirring occasionally. Season with salt and with pepper. Garnish with herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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