cheer up carrot cream
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cheer up carrot cream
I love creamy soups. After eating such a soup you feel calmer and a bit sleepy but it’s a very nice feeling. Few days ago it was cold and rainy so I thought of making one of my favourites – carrot cream with coconut milk and red lentils. It’s a vegan recipe so everyone can try it. You will love this sweet flavour and vivid orange colour!



6-7 carrots (medium size)
100 g red lentils
1 white onion
400ml coconut milk
3 tbsp olive oil
Chilli flakes
pink pepper
lime juice
1 tbsp of sesame seeds

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Peel off the carrots and cut each one into few big pieces. Cut the onion and simmer it on olive oil in a big pot. When it becomes slightly gold add the coconut milk carrots. Then add about 0,5 l water, chilli flakes, pepper and salt. Squeeze ½ lime directly into the soup. Boil it on a low heat until the carrots become soft. In the meantime prepare the lentils.

Red lentils I had needed to be cooked for 30 minutes in a slightly salted water. Add the lentils to the soup and let it become cool. Blend the soup well. If it’s too thick just add some water. You can add some more pepper, salt and chilli. I usually add some extra lime juice to make it even more refreshing. Heat it up and serve in small bowls. You can sprinkle the soup with sesame seeds.

So, how does it feel?