Carrot, Lentil & Cumin Soup
Servings 4 bowls
Equipment
- Blender
- Cooking pan
Ingredients
- 1 Onion big, or 2 smaller ones
- 1 clove Garlic
- 600 gram Carrots
- 1½ liter Stock
- 1 Bay Leaf
- 1½ tbsp Ground Cumin
- 140 gram Red Lentils
- ½ Orange
Toppings
- Spring Onion
- Chili Oil
- Creme Fraiche
- Cumin whole
Instructions
Preparations
- Let's chop everything first! Clean the carrots and cut them in small pieces. Cut the onion in rings and the garlic in slices.
Cooking
- Add some olive oil to the cooking pan and add the garlic, onion and ground cumin. Bake these until glossy and browned.
- Then add the bay leaf, stock, carrots and red lentils. Bring this to a boil and let it cook for about 30 minutes.
- When the lentils and carrots are cooked, you can add the juice of half an orange. Blend the soup until smooth. If you prefer the soup to be a bit thinner you can add some extra water or stock (during the blending).
- Serve the soup with some freshly fine grated orange zest, creme fraîche, spring onions, chili oil and cumin.