Ingredients

• 4 medium carrots (about 700 g)
• 2 tablespoons olive oil or vegetable oil
• 1 onion
• 2 - 3 tablespoons butter
• 1 tablespoon freshly grated ginger (or less, for a milder version)
• 200 g red lentils
• sea salt and freshly ground pepper
• 3 tablespoons tomato puree
• 1.5 liters hot vegetable broth
• 1 cup milk or more for desired soup consistency

Preparation

1. Peel, rinse and cut carrots into 2 - 3 cm pieces. In a heavy-bottomed pot, heat the olive oil, glaze the onion without browning. Add butter and ginger and heat for about half a minute over low heat.
2. Add carrots and sauté for about 5 minutes, stirring occasionally. Then add lentils, stir, season with salt and pepper, sauté stirring occasionally for another 3 minutes.
3. Add tomato puree, pour in the broth, bring to a boil, cover and cook for about 15 - 20 minutes until carrots and lentils are soft.
4. Blend to a smooth puree, add milk and blend again. Add more milk if the soup is too thick.
5. Serve the soup hot, with cooked pasta or rice.