Cream of Carrot and Lentil Soup

It's an amazing everyday soup. This soup is vegetarian and quick to make. From equipment, you will need a blender to puree the soup.

Cooking Time

Prep

5 minutes

Cool

25 minutes

Total

30 minutes

Servings

4

Ingredients

• 1 onion, medium size
• 1½ lb (4 large) carrots
• 1 clove garlic
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon ground black pepper
• ½ teaspoon turmeric powder
• ½ lb red lentils
• 4½ cups (1.25 litres) vegetable broth or stock
• 1 cup milk
• Salt, to taste

Directions

Step 1

Chop onion and carrot, and peel and crush garlic.

Step 2

Add onion to a large pan with olive oil and sauté for 5 minutes until onion is soft and translucent. Stir frequently.

Step 3

Add add garlic, chopped carrot, paprika, turmeric, cumin and black pepper to pan, and sauté for 2 more minutes.

Step 4

Add lentils, vegetable broth and milk to the pan. Bring soup to a boil and reduce heat until gently bubbling.

Step 5

Simmer soup for 15 minutes, until lentils are soft.

Step 6

Transfer to a blender, and blend on high for about 15-20 seconds until soup is creamy.

Step 7

Return to the pot and add salt to taste. If your soup is thicker than you'd like, add a little more milk, broth or water.

Step 8

Garnish with parsley or cilantro and olive oil