Carrot Soup Puree with Spices and Red Lentils
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
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.
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