Ingredients

• 1 medium onion
• 2 tablespoons vegetable oil
• 1/2 kg carrots
• 1 parsnip
• 1 tablespoon finely grated ginger
• 1.25 liters vegetable broth
• 1/2 cup heavy cream (or 4 tablespoons tahini)

Lentil topping

• 1/2 cup red lentils
• 2 cloves garlic
• 1 teaspoon caraway or cumin
• 1 teaspoon turmeric
• 2/3 teaspoon ground paprika
• 2 tablespoons chopped parsley
• 3 tablespoons extra virgin olive oil
• pinch of chili flakes

Preparation

1. Cut onion into cubes and cook in oil until translucent. Add peeled and cut into slices carrot and parsnip. Fry for about 3 minutes, stirring occasionally. Cover and fry for about 10 minutes, stirring occasionally, at the end add ginger.
2. Pour hot broth, bring to boil and cook covered for about 20 minutes or until vegetables are tender. Blend the soup into cream. Add heavy cream and blend once more.