Carrot Lentil Cream Soup
You will need
- - 5 pieces. large carrots;
- - 4 things. garlic cloves;
- - 1 PC. onions;
- - 150 g brown lentils;
- - 20 ml of vegetable or olive oil;
- - 5 g dry thyme;
- - 5 g of ground nutmeg;
- - 50 g green basil;
- - 1 liter of milk;
- - salt and pepper to taste.
Take five large carrots, wash well, cut the leaves and peel. Peeled carrots cut into thin circles. Wash and peel the onions and garlic, finely chop. You can use a blender.
Take a large griddle with a thick bottom, heat well, pour vegetable oil and fry onion until golden brown. Add garlic, thyme and nutmeg to onions. Fry for another couple of minutes, remove and cool.
Pour water into a small saucepan, add some salt and bring to a boil. Put carrots in boiling water. Wash the lentils and add to the carrots. Cook for twenty minutes, stirring occasionally, then add the fried onions with spices and cook until ready. Carrots should be slightly boiled soft, lentils become very soft.
Remove the finished soup from the stove and pour into another dish. Let the soup cool completely.Whip the soup in a large blender cup. Pour into the pan again and heat slightly. Serve warm, garnished with greens, grated cheese or slices of boiled vegetables. For example, boiled cauliflower buds, it goes well with carrots and lentils.
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