Carrot cream soup with red lentils and orange

Ingredients for 4 servings:

• 600 g carrot(s), peeled and finely sliced
• 2 onions, peeled and finely chopped
• 4 garlic cloves, peeled and finely chopped
• 200 g lentils, red
• ½ liter vegetable broth
• Salt
• Pepper, freshly ground
• 1 orange(s), juice
• 1 tbsp honey (pine tip)
• 100 ml cream (soy)
• e.g. cream (soy), for drizzling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the carrots, onions, garlic, and red lentils in the vegetable broth for 20 minutes. Season with salt and pepper. Scoop out two tablespoons of the lentils and set aside. Purée the contents of the pot with a hand blender until creamy. Add the orange juice, honey, and cream. Let the soup simmer for another five minutes. Ladle the soup into deep bowls and garnish with the reserved lentils. Drizzle with more cream, if desired. Serve with fresh baguette.