Smooth and Creamy Pureed Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 onion chopped
• 5 medium carrots coarsely grated
• 150 g (3/4 cup) lentils
• 1 litre (5 1/2 cups) vegetable stock/broth
• 100 ml (1/4 cup) milk or dairy free milk
• 1 tsp ground cumin

To serve (optional)

• Grated Paremesan

Instructions

• Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
• Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.
• Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
• Puree with a hand held blender or food processor. Add more water to thin, if desired.
• Ladle the soup into bowls and optionally serve with fresh parmesan cheese.