Creamy lentil orange soup

Prep 5 min·Cook 20 min·Total 25 min·4 portions·VEGAN·220 kcal

Ingredients

1 onion
1 garlic clove
1 Tbsp olive oil
150 gr (1 ¼ cups) red lentils
200 gr (7 oz.) carrots
1 tsp paprika powder
1 tsp curry
1/2 tsp turmeric
1 liter (4 cups) vegetable broth ((probably a little more))
1 tsp salt
Juice of 1 orange
Some vegan cream
Salt & pepper to season
30 gr (1/4 cup) sunflower seeds

Instructions

1.Finely chop onions and garlic
2.Sauté in olive oil
3.Wash the lentils, peel the carrots and chop them
4.Add both to the pan
5.Add the spices and roast everything for 3-4 minutes
6.Deglaze with vegetable broth, add salt and orange juice
7.Let simmer with a closed lid for approx. 20-30 minutes until the veggies are soft
8.Puree the soup. I fit turns out to thick, add some more vegetable broth
9.Add some vegan cream if you like and season with salt, pepper and orange juice
10.Roast the sunflower seeds in a pan without any oil
11.Serve the soup with some olive oil, the sunflower seeds, dried edible flowers and fresh cress

Notes

Tip from my kitchen: season the finished soup with another squeeze of orange juice, salt and pepper right at the end – that keeps the fruity note nice and fresh. If it's too thick after blending, just stir in a little more vegetable broth. Don't skip the roasted sunflower seeds; they add the perfect crunch to the creamy soup. And with dried edible flowers and fresh cress on top, it looks twice as pretty.

Nutrition per serving: 220 kcal