Carrot and Red Lentil Cream Soup with Ginger

A perfect soup for chilly days because it warms you up so well. Use less ginger and this creamy soup is great for kids, too. I served it with peas, but pasta or rice goes wonderfully with it too, and even a baguette.

The recipe comes from Kwestia Smaku

carrot and lentil soup with ginger

Instructions:

Peel the carrots and cut them into 2-3 cm pieces. Peel and chop the onion. Heat the olive oil in a pot and cook the onion until translucent, then add the butter and ginger and sauté over low heat for about half a minute. Next, add the carrots and cook for another 5 minutes, stirring from time to time. Add the lentils and cook for another 3 minutes. Add the tomato puree and the vegetable broth, bring to a boil, then cover and simmer for about 15-20 minutes, until the carrots and lentils are soft. Blend the soup, add the milk and blend again. If the soup is too thick, add more milk. Serve while still hot.

Enjoy!