Carrot Soup Puree with Spices and Red Lentils
Soups • European
Description
Carrot Soup Puree with Spices and Red Lentils
Ingredients
- Toasted Cumin Seeds 2 teaspoons
- Chili Flakes a pinch
- Olive Oil 2 tablespoons
- Lentils 5 oz
- Turnips 20 oz
- Milk 5 fl oz
- Chicken Broth 0 qt
- Natural Yogurt to taste
Step-by-Step Guide
Step 1
Wash the carrots well and grate them coarsely without peeling.
Step 2
Heat a large pot over medium heat. Add the cumin seeds and chili flakes and sauté for a minute until fragrant. Transfer half of the seeds to a plate.
Step 3
Add the olive oil, carrots, lentils, broth, and milk. Bring to a boil, reduce the heat, and simmer for 15 minutes until the lentils are soft.
Step 4
Remove from heat and blend with an immersion blender until smooth. Serve in bowls, adding a small amount of yogurt to each and sprinkle with toasted coriander.
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