Cream of red lentil soup
Below I will tell you more about how to make creamy red lentil soup. Full fat coconut milk can be used instead of cream. You can adjust the consistency of the soup to your taste. If it seems too thick, you can add hot water at the very end. It also interestingly combines sweetish carrots and sourness from canned tomatoes in the taste. You can serve the soup with fresh herbs, crispy crackers or roasted seeds.
Prepare all ingredients.
Heat a skillet over medium heat and sauté the diced onion for about 2 minutes until translucent. Add carrots cut into medium-sized slices and cook for another 3-4 minutes. Then add finely chopped garlic and fry everything together for 1 minute.
Then add the tomatoes in their own juice. Salt and pepper the vegetables, add all the spices. Cook for a couple more minutes.
Add the washed red lentils to the saucepan and pour in the vegetable broth or water. Bring to a boil and cook for 10 minutes over medium heat.
Add vegetables, mix everything and cook for another 5 minutes.
Blend the soup in a blender until smooth.
Pour in the cream, bring the soup to a boil and remove from heat.
Red lentil cream soup is ready, enjoy your meal!