Carrot and Lentil Soup

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READY IN: 1hr 5mins
Recipe by DeeVaFoodie

There are other versions here but this one is slightly different. It comes from Kitchen Seasons by Ross Dobson.

Ingredients Nutrition

Directions

  1. Heat the butter in a heavy-based saucepan over high heat. When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often. Add the sun-dried tomato paste and stir-fry for 1 minute. Add the carrots, lentils and stock to the pan and bring to a boil. Cook at a rapid simmer for 40 minutes, until the lentils are soft.
  2. Spoon the soup, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.
  3. Serve with dollops of yogurt and the cilantro sprinkled on top.

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