Spicy carrot and lentil soup
Amina Šeta
04.07.2024
Carrots are very rich in beta-carotene [the antioxidant form of vitamin A], vitamin C and potassium. Beta-carotene helps protect your body’s cells from free radical damage, and contributes to maintaining skin health and preventing signs of aging, such as fine lines, dryness, pallor, and loss of elasticity, and is recommended for perimenopausal and menopausal women. It also helps in weight loss and in cleaning the urinary tract.
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Ingredients
Adjust Servings
| 300g carrots, washed and coarsely grated | |
| 100g red lentils | |
| 500ml vegetable broth | |
| 60ml milk | |
| 1 spoon of olive oil | |
| 1 spoon of black cumin seeds | |
| a pinch of chili | |
| Greek yogurt for serving | |
| pepper, Himalayan salt to taste |
Directions
1.
Heat a large pan and fry the cumin and chili seeds for 1 minute.
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2.
Scoop out about half of the seeds with a spoon and set aside.
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3.
Add the oil, carrots, lentils, vegetable broth and milk and bring to a boil.
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4.
Cook for 25 minutes until the lentils swell and soften, then remove from heat.
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5.
Blend the soup with a stick blender or in a food processor until smooth.
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6.
Season to taste and sprinkle with a spoonful of Greek yogurt and roasted spices.
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