Cooking a proper legume cream soup at home does not have to be complicated at all, and you can have it ready to serve within half an hour. In addition to reliably satiating, it will also win you over with its taste tones. The combination of carrots, lentils, garlic, ginger and other spices simply cannot disappoint. If you use a plant-based cream, this delicious soup can be enjoyed by vegans.
- 150 g red lentils
- 200 g carrots
- 800 ml vegetable broth
- 100 ml plant-based cream, you can also use classic cooking cream, but the recipe will no longer be vegan
- 1 large onion
- 3 cloves garlic
- about 5 cm long piece of fresh ginger
- 1 and ½ tbsp olive oil
- 1 and ½ tsp turmeric
- ½ tsp curry spice
- juice from ½ of lemon
- salt, ground pepper and dried chilli (depends on how spicy you like it)
Ingredients for the garnish:
- fresh herbs or sprouts
- plant-based cream, you can also use the classic cooking cream, but the recipe will no longer be vegan
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Take a larger onion and chop it finely. Heat the oil in a pan and fry the onion until golden. Add finely chopped or pressed garlic, chopped ginger and roast it lightly. Then add sliced carrots, rinsed lentils and pour over vegetable broth. Cook the soup on medium heat for about 20 minutes until the carrots are completely soft. Once you’re done, take an immersion blender and blend the whole soup until smooth.
Then add curry spice, turmeric, salt, black pepper, chilli and cream. Cook the soup for a short time and then remove it from the stove. Finally, finish it with fresh lemon juice, and that’s it. Before serving, you can sprinkle the soup with sprouts or herbs. It goes well with coriander or parsley. And of course, don’t forget about a drop of cream (plant-based if you’re a vegan) or olive oil.
Our tip: If you want to get even more exotic taste in the soup, instead of cream, you can add coconut milk.
1 whole serving (3 servings total)
|Energy value||340 kcal|
If you like nutritious soups that are easy to prepare and also satiate, this lentil cream soup is a no-brainer.
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