Carrot and Lentil Soup

Ingredients

• 400 g Cleaned and sliced carrots
• 200 g Red lentils
• 1 head Small onion, finely chopped
• 2 clove Garlic
• 1 tsp Caraway seeds, ground
• 1 tsp Turmeric, ground
• 1 tbsp Olive oil
• 1 l Home made vegetable stock
• 1 g Salt and freshly ground black pepper to taste
• 1 tsp Fresh parsley, finely chopped and some for garnishing

Method

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and translucent (about 3-4 minutes).
2. Add the chopped carrots and cook for another 5 minutes, stirring occasionally.
3. Stir in cumin and turmeric and cook for another minute to release the flavors.
4. Add red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the lentils and carrots are soft.
5. Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.