Carrot & Lentil Cream Soup
Updated: May 25, 2022
It's the perfect season for this Carrot and Lentil cream soup which is easy, creamy and a flavourful soup, perfect for a cozy lunch or dinner! It is vegetarian, easy to make, healthy and one of my favourite soups for this season.
This soup is healthy as well, the turmeric brings the anti-inflammatory properties, the ginger is full of antioxidants, we have the lentils which are a great source of fiber, folic acid and potassium, every ingredient in this soup brings a lot of nutrients to our body.
Servings: 4
Prep time: 15 min
Cook time: 15-20 min
Total time: 30-35 min
What you need
1 medium onion, chopped
3 garlic cloves, minced
3-4 medium carrots, chopped
300g lentils , rinsed
1 tsp turmeric
1 tsp ginger
1/2 tsp black pepper
1-2 tbsp butter
1 l veggie stock ( used 2 Knorr stock pots with 1 l water)
What you do
1. In a large pot, melt 2 tablespoons of butter (or heat 2 tbsp of olive oil) on medium-high heat. Add the onion, garlic, salt and cook until golden, about 2 minutes.
2. Meanwhile, chop the carrots, add them to the pot with the lentils and with 1 l of vegetable stock and bring it to a boil. (I like to use the vegetable stock pot from Knorr) Add the turmeric and the black pepper and reduce the heat to medium-low and cover the pot with the lid and cook for another 10-15 minutes.
3. Turn off the heat, you can add some chopped parsley and puree the soup using a hand blender or a stand blender till everything is smooth.
4. Garnish it with few drops of cream ( I used double cream, but can be used any cream), a few fresh parsley leaves and black pepper . Serve warm with your favourite crackers, croutons or bread!
You have different vegetables? No problem, you can try one of these ones:
CREAMY TOMATO SOUP
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