Carrot Lentil Soup - Linssoppa med morötter

CARROT LENTIL SOUP
Linssoppa med morötter


A creamy, colorful soup with twangy orange, sweet carrot and filling lentils.


Serves 4


0.4 cup lentils, i.e. beluga
2 lbs carrots
1 onion
3 garlic cloves
½ tablespoon dill seeds
2 tablespoons butter and rapeseed oil
3.2 cups vegetable bouillon
0.8 cup orange and blood orange juice
salt, black pepper
0.8 cup rapeseed oil for deep frying
cooking yogurt
dill




Boil the lentils according to package instructions. Peel the carrots. Shred one of them thinly with a potato peeler and put the shreds in lightly salted, lukewarm water for about 15 minutes.


Cut remaining carrots in pieces. Peel and chop onions and garlic. Sauté carrots, onions and dill seeds in butter and rapeseed oil, add bouillon and boil unti ltender, approx 25 minutes. With the help of a hand mixer, add the orange juices and flavor to taste with salt and black pepper. Heat the lentils in the soup.


Deep-fry the shredded carrot in the oil and serve with the soup. Top with yogurt and decorate with dill.


Enjoy!


Bella