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Carrot and red lentil cream soup

Carrot and Red Lentil Cream Soup

A tender cream soup that's a lovely addition to your Lenten table!!! It comes out really smooth. The only thing is, next time I'd add a little more pumpkin — to me, its flavor got slightly lost behind the lentils — but either way it's very tasty. If you're not fasting, you can serve the soup with cream or sour cream and cook it in broth instead of water.

Ириша

Recipe author

Composition / ingredients

Servings:

Carrots (medium)

Pumpkin

200

Red lentils

0.5

Onion

Olive oil

Water

0.5

Thyme (dried or fresh)

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 25 % 3 g

Carbohydrates 58 % 7 g

68 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 35 min

Step 1:

Ingredients.
Step 2:

Chop the onion, carrot, and pumpkin.
Step 3:

Heat the olive oil in a pot and add the onion. Fry for 1–2 minutes.
Step 4:

Add the pumpkin and carrot, pour in enough water to cover the bottom, cover the pot, and simmer for 5–7 minutes.
Step 5:

Add the red lentils and thyme (or any other dried herbs) and stir.
Step 6:

And pour in 0.5 liters (about 2 cups) of water.
Step 7:

Cook until the vegetables and lentils are tender. Add salt and pepper 5 minutes before the end.
Step 8:

Transfer the soup to a blender and purée it. If the soup is too thick, add a little hot water (if you're not fasting, you can add broth or warm cream — go by your own taste).
Step 9:

Pour the soup back into the pot and bring to a boil.
Step 10:

Serve the soup with toasted pumpkin seeds and croutons. Enjoy!