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Frixos Personal Chefing

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Carrot & Lentil Soup

So easy to make this cool and filling summer soup, packed with flavour. So tasty thanks not only to the vegetables but also to the spices, milk and yoghurt used.


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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

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You can print the recipe!
Carrot & Lentil Soup
Course Soup
Cuisine Mediterranean
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
6 People
Ingredients
Course Soup
Cuisine Mediterranean
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
6 People
Ingredients
Instructions
  1. Take a medium to large pot or casserole and place on high heat. Add into it the vegetable broth, milk, carrots, lentils, olive oil and 1 tsp pf the toasted fennel seeds. Bring to a boil and simmer for 20’ and until lentils have softened a bit.
  2. Add the remaining fennel seeds, the paprika and season with the salt and pepper. Remove from the heat and use a hand-held blender to process until silky creamy. Allow to cool while refrigerating for 30'
  3. Serve to individual bowl while adding a scoop of the yoghurt. Sprinkle with the Sumac, garnish with a couple of coriander seeds and place a slice of bread on the side.
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