Carrot soup with red lentils
Ingredients
- 500 g carrots
- 20 g fresh ginger
- 1 shallot
- 40 g butter
- 120 g red lentils
- 1 l vegetable stock, hot
- 3 stalks of parsley
- Salt
- 2 slices of toast bread
- 2 tbsp neutral oil
- Cayenne pepper
Method
1.
Peel 500 g carrots, cut in half lengthways and cut into 1 cm wide pieces. Peel 20 g of fresh ginger thinly, chop finely. Finely dice one shallot. Melt 20 g of butter in a saucepan over medium heat, fry the shallots in it until glassy. Add ginger and carrots and sauté with stirring for 2 minutes.
2.
Mix in 120 g of red lentils. Add 1 litre of hot vegetable broth, bring to the boil, cover and let cook over a gentle heat for 20 minutes. Chop the leaves from 3 stalks of parsley. Puree the soup with a hand blender and season with salt. Keep the soup warm.
3.
Cut two slices of toast bread into strips 1.5 cm wide, then dice equally. Heat 20 g butter and 2 tbsp oil in a pan. Fry the croutons in it until crispy and season with a little cayenne pepper. Arrange the soup sprinkled with croutons and parsley.
