Easy carrot-lentil soup

Prep 10 min·Cook 20 min·Total 30 min·4 people·VEGAN·120 kcal

Two bowls of creamy carrot-lentil soup with gold spoons, garnished with lentils and fresh pepper

Ingredients

10 carrots (ca. 500 g)
2 onions
2 tsp olive oil
1 l vegetable stock
100 g red lentils (pre cooked)
1 tsp salt
pinch of pepper
1/2-1 tsp turmeric

Instructions

1.Peel the carrots and cut into slices
2.Finely chop the onions and fry them in olive oil
3.Add the carrot slices and fry briefly
4.Deglaze with the vegetable stock
5.Cover and simmer for about 10 minutes
6.Add the pre-cooked lentils (put 2-3 tablespoons aside as an insert). Simmer for another 10 minutes until the carrots are soft
7.Season to taste with salt, pepper and turmeric
8.Puree the soup, if you like you can refine it with a little vegan cream
9.Serve with the lentils, fresh pepper and cress

Notes

Tip from my kitchen: this soup is great to make ahead – it keeps covered for 3–4 days in the fridge and often tastes even rounder the next day. To reheat, warm it gently and loosen with a little stock, as the lentils continue to thicken. It also freezes beautifully (up to 3 months). For a creamier bowl, stir in a dash of coconut milk; for more warmth, fry fresh ginger and extra turmeric with the onions.

Nutrition per serving: 120 kcal