Creamy carrot soup with almond milk
Ingredients
- 2 tablespoons almond oil (or olive oil or clarified butter)
- 1 onion
- 500 g carrots
- 1 tablespoon grated ginger (can be omitted in a children's version)
- 2/3 cup red lentils
- 500 ml vegetable stock
- 1 cup almond milk (or any other preferred milk)
Serving suggestion:
- millet porridge cooked loosely*
- sliced almonds
- cilantro or parsley
- almond oil
Preparation
- In the oil, soften the finely diced onion. Add the peeled and cut into not too thick slices carrots. Season with salt and fry occasionally stirring for about 10 minutes, add half the grated ginger and lentils and fry while stirring for about 2 minutes.
- Pour the stock and cook under a partially covered lid for about 15 minutes or until soft. Blend into a smooth cream together with the rest of the ginger. Add almond milk and blend again. Season with salt if needed. Serve with millet porridge, lightly roasted almond slices, chopped herbs and almond oil.
Tips
* How to cook millet porridge loosely:
Pour millet into the bottom of a pot, spread evenly on the surface. Heat for about 2 minutes until the millet is clearly warmed, will be hot and roasted (you can stir 1-2 times). Then pour water and cook for about 10-15 minutes until the millet is soft and all the liquid is absorbed. Cooked this way, the millet will be loose and will not stick together. You can add a tablespoon of butter or oil to the cooking millet, season with salt and pepper.