This Carrot and Lentil cream soup is ideal for the current season. It's a simple, creamy, and flavorful soup, perfect for a comforting lunch or dinner! Vegetarian, easy to prepare, healthy, and one of my top soup choices for this time of year.
This soup is not only healthy, but also packed with nutrients. Turmeric provides anti-inflammatory properties, ginger is rich in antioxidants, and lentils offer fiber, folic acid, and potassium, making each ingredient a valuable source of nutrients for our body.
Servings: 4
Prep time: 15 min
Cook time: 15-20 min
Total time: 30-35 min
What you need
1 medium onion, chopped
3 garlic cloves, minced
3-4 medium carrots, chopped
300g lentils , rinsed
1 tsp turmeric
1 tsp ginger
1/2 tsp black pepper
1-2 tbsp butter
1 l bone broth
What you do
1. In a large pot, melt 2 tablespoons of butter (or heat 2 tbsp of olive oil) on medium-high heat. Add the onion, garlic, salt and cook until golden, about 2 minutes.
2. Meanwhile, chop the carrots, add them to the pot with the lentils and with 1 l of bone broth and bring it to a boil. Add the turmeric and the black pepper and reduce the heat to medium-low and cover the pot with the lid and cook for another 10-15 minutes.
3. Turn off the heat, you can add some chopped parsley and puree the soup using a hand blender or a stand blender till everything is smooth.
4. Garnish it with few drops of cream ( I used double cream, but can be used any cream), a few fresh parsley leaves and black pepper . Serve warm with your favourite crackers, croutons or bread!
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