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Carrot Soup, Sweet Potato and red Lentils with Turmeric and Toasted Hazelnut Oil

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Carrot Soup, Sweet Potato and red Lentils with Turmeric and Toasted Hazelnut Oil

Pour 4 personnes

Temps de préparation: 10 min, Temps de cuisson: 25 min

Ingredients

  • 400g of carrot
  • 60g of Red lentils
  • 100g sweet potato
  • 1/2 chopped onion
  • 50ml of cream + for the dressing
  • 600ml of water
  • 1 stock cube
  • Salt and pepper
  • 30g Toasted Hazelnut Oil + for the dressing
  • Roasted hazelnuts
  • Turmeric

PREPARATION

  • In a casserole saute the chopped onion in the hazelnut oil for a few minutes.
  • Add the peeled and cut into pieces carrots, sweet potato and the turmeric then the coral lentils.
  • Pour the water and add the broth and bring to a boil.
  • Lower the heat and cook for 20 minutes.
  • Mix together and add the cream, salt and pepper.
  • Cook in a slow fire for another 5 minutes.
  • Serve in bowls and decorate with hazelnut oil, cream and grilled hazelnuts.

 

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