Carrot cream soup with red lentils

Cumin, chili, ginger and garlic add a wonderful spicy flavor to the dish, while lentils make this creamy carrot soup more filling and nutritious.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Cooking time: 20 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 30 minutes

Ingredients

• Carrots 600 g
• Cumin seeds 2 tsp spoons
• Chili powder to taste
• Vegetable oil 2 tbsp. spoons
• Ground ginger to taste
• Ground garlic to taste
• Red lentils 140 g
• Vegetable broth 1 l
• Milk 125 ml
• Salt to taste
• Natural yoghurt to taste
• Greens to taste

Cooking method

• Grate the carrots with a coarse grater.

• Lightly fry the cumin and chili in a dry skillet.

• Add butter, ginger, garlic, lentils, carrots, broth, and milk.

  How to make vegetable broth from what you find in the kitchen

• Bring to a boil and cook for about 15 minutes.

• Puree the soup with a blender. Salt.

• Before serving, garnish the soup with yogurt, sprinkle with chili and herbs.

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