Cream Of Carrot Soup with Red Lentils and Orange
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s), peeled and cut into thin slices
- 2 onion (s), peeled and finely chopped
- 4 clove (s) garlic, peeled and finely chopped
- 200 g lentils, red
- 0.5 liter ½ vegetable stock
- salt
- Pepper, freshly ground
- 1 orange (s), juice it
- 1 tablespoon honey (pine tree top)
- 100 ml cream (soy)
- Cream (soy), to drizzle over
Print Recipe
Pin Recipe Instructions
- Cook the carrots with the onions, garlic and red lentils in the vegetable stock for 20 minutes. Season with salt and pepper. Skim off two tablespoons of lentils and set aside. Puree the contents of the pot with the hand blender to make a creamy soup. Add the orange juice, honey and cream. Let the soup cook for another five minutes. Pour the soup into deep plates and garnish with the lentils set aside. Drizzle some more cream over it if necessary.
- Fresh baguette goes well with it.
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