Carrot Soup Puree with Spices and Red Lentils

Name: Carrot Soup Puree with Spices and Red Lentils
Prep time: 1 h
Total time: 1 h
Cuisine: European
Ingredients: Toasted Cumin Seeds 2 teaspoons; Chili Flakes a pinch; Olive Oil 2 tablespoons; Lentils 4.9 oz; Turnips 21.2 oz; Milk 4 fl oz; Chicken Broth 1 qt; Natural Yogurt to taste

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Carrot Soup Puree with Spices and Red Lentils

Ingredients

Toasted Cumin Seeds - 2 teaspoons
Chili Flakes - a pinch
Olive Oil - 2 tablespoons
Lentils - 4.9 oz
Turnips - 21.2 oz
Milk - 4 fl oz
Chicken Broth - 1 qt
Natural Yogurt - to taste

Step by Step guide

Step 1

Wash the carrots well and grate them coarsely without peeling.

Step 2

Heat a large pot over medium heat. Add the cumin seeds and chili flakes and sauté for a minute until fragrant. Transfer half of the seeds to a plate.

Step 3

Add the olive oil, carrots, lentils, broth, and milk. Bring to a boil, reduce the heat, and simmer for 15 minutes until the lentils are soft.

Step 4

Remove from heat and blend with an immersion blender until smooth. Serve in bowls, adding a small amount of yogurt to each and sprinkle with toasted coriander.