Pureed Carrot Lentil Soup
- 2 tbsp olive oil
- pinch of chili flakes
- 5 carrots, washed and grated
- ¾ cup dry lentils, rinsed
- 4 cups vegetable stock
- ½ cup milk
- In a large saucepan on medium heat, stir the chili flakes in the oil to release the spices.
- Add in carrots, lentils, stock and milk, bringing to a boil. Simmer for 15 minutes or until the lentils are cooked and soft.
- In small batches, puree the soup in a food processor until smooth.
- Serve with warmed whole wheat bread.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2011/09/pureed-carrot-lentil-soup.html
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