Blended Carrot and red lentil soup

 Blended Carrot and Red Lentil Soup

I use Red lentil & carrot soup By Sara Buenfel, but I swap and add a few extra ingredients 

You'll notice that I always use vegan block.  It gives food that top quality restaurant taste. and I also wouldn't be without tamari or nutritional yeast flakes.

 

Ingredients 

• 1 white onion, finely sliced              red onion 

• 2 tsp olive oil -                                    I use 10g organic Vegan Block 

• 3 garlic cloves, sliced 

• 2 carrots, scrubbed and diced 

• 85g red lentils 

•     1dsp spoon organic Japanese tamari 

• 1 vegetable stock cube, crumbled – 1tbsp home-made nutritional yeast stock powder  

• generous sprigs parsley, chopped (about 2 tbsp)

  Nutritional yeast flakes
  

Method 

• STEP 1 

• Put the kettle on to boil while you finely slice the onion. Heat the vegan block in a medium pan, add the onion garlic and diced carrots.  place lid on pan and gently sweat over low heat for 5 to 10 minutes. 

• STEP 2 

• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender.  Transfer to Vitamix blender and blend 

• Ladle into bowls, and stir in parsley leaves and sprinkle nutritional yeast flakes over and  dsp spoon Oatly Greek Style Natural Yogurt.

  Nutrition: per serving

  Highlight	Nutrient	Unit
  	kcal	258
  low in	fat	5g
  	saturates	2g
  	carbs	37g
  	sugars	12g
  	fibre	8g
  	protein	13g
  	salt	2.0g