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🍲 Creamy Carrot and Lentil Soup

192 kcal · 30 min · 4 servings

Creamy Carrot and Lentil Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a pot on the stove over medium heat.
  2. 2. Add 1 tablespoon of butter to the pot and let it melt.
  3. 3. Peel 1 onion and 2 carrots.
  4. 4. Cut the onion and the carrots into very small cubes.
  5. 5. Add the onion and carrot cubes to the melted butter.
  6. 6. Sauté the vegetables for about 5 minutes until they are soft but not brown.
  7. 7. Sprinkle 1 tablespoon of flour over the vegetables and stir briefly.
  8. 8. Pour in 500 milliliters of vegetable broth and stir well.
  9. 9. Let the soup simmer over medium heat for about 20 minutes.
  10. 10. Remove the pot from the heat.
  11. 11. Puree the soup with a hand blender until smooth.
  12. 12. Season the soup with salt, pepper, and a pinch of ground nutmeg.
  13. 13. Have 100 grams of green lentils ready.
  14. 14. Rinse the lentils under cold running water.
  15. 15. Bring a small pot of salted water to a boil.
  16. 16. Add the rinsed lentils to the boiling salted water.
  17. 17. Cook the lentils for about 10 to 15 minutes until they are soft.
  18. 18. Drain the cooked lentils in a colander and let them drain well.
  19. 19. Slice 2 cooked sausages into thin slices.
  20. 20. Add the drained lentils and the sausage slices to the soup.
  21. 21. Heat the soup briefly until everything is warm.
  22. 22. Taste the soup again and adjust the seasoning if necessary.
  23. 23. Serve the finished soup in warm soup bowls.

Nutrition per serving