Carrot and Red Lentil Soup
Spicy carrot and red lentil soup, perfect warming food for cold days. Dairy- and egg -free as well as naturally vegan.
Servings: 4 people
Equipment
- Blender
Ingredients
- 500 g carrots grated
- 150 g dry red lentils
- 1 l vegetable stock
- 2 tsp cumin seeds
- 1/3 tsp chilli flakes or more, depending on how spicy do you want the soup be
- splash of oat milk
- 2 tsp olive oil
Instructions
- Wash and grate the carrots.In a large pan on medium heat, toast the cumin seeds and the chilli flakes for a minute until you can smell their aromas and the cumin seeds start jumping.Add the olive oil, followed by the grated carrots and the red lentils. let them simmer for 2 minutes stirring frequently. Add the vegetable stock. Cover the pan, turn down the heat and cook the soup for 20 minutes. When the red lentils are soft, add the oat milk, stir it in and cook for another minute or two.
- Blend the soup and serve with a dollop of vegan or dairy yogurt/crème fraiche/sour cream and your favourite bread.
