Roasted Carrot & Red Lentil Creamy Blended Vegetable Soups

roasted carrot & red lentil take on creamy blended vegetable soups, with carrot, red lentils, greek yogurt and cumin.

Preparation time

30 min

Calories

322 kcal

Protein

26.7 g

Carbohydrates

48.9 g

Fat

3.5 g

Fiber

16.2 g

Ingredients

• 115 g carrot
• 160 g red lentils
• 100 g greek yogurt
• 2 g cumin
• 180 g stock

Instructions

1. Gather and measure all ingredients. Wash and prepare the carrot and greek yogurt as needed.
2. Sweat aromatics; simmer vegetables until soft; blend and garnish with the protein or crunchy topping.
3. Combine the carrot with red lentils and greek yogurt; season with cumin and adjust to taste.
4. Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.