Cream of Carrot & Lentil Soup
A hearty, healthy, yummy soup, perfect & quite filling - a meal in itself. The combination of carrots and lentil has to be one of the best soup combinations of all that I have tried.
American, Indian, World
Sonal Solanki | Eat More Art
Milk (use nut milk for vegan version)
Vegetable bullion (optional)
(can use fresh vegetable stock instead. Recipe added at the bottom)
Heavy cream (optional) - skip it for vegan or healthier version
Dry roast cumin, keep aside.
Heat olive oil, add half a tablespoon of dry roasted cumin (keep the remaining half for garnishing).
Add minced garlic, chopped carrots, water (keeping 1 cup water aside), lentils. I used yellow lentils. Any variety of lentils would work just fine.
Boil 1 cup of water, add the vegetable bullion, dissolve it and add that water to the above mixture. Add salt and pepper to taste. Add milk.
Let the mixture boil for about 30 minutes on medium heat, until the carrots as well as lentils are soft and mushy.
Remove from heat, puree the above mixture in a blender/food processor.
Put the mixture back on stove and add heavy cream (optional).
Add 1 tablespoon of lemon (optional). Simmer for a few minutes and turn off the heat.
Garnish with heavy cream, roasted cumin and cilantro/parsley
Serve piping hot.
Cream of Carrot & Lentil Soup https://eatmoreart.org/cream-of-carrot-and-lentil-soup/