Carrotsoup
Ingredients
- 4 very large carrots
- 2 onions
- 2 litres of vegetable stock
- 2-3 tbsp black garlic balsamic
- 2 tbsp oil
- 1 1/2 cups split red lentils
- Black pepper
Preparation
Chop the onion and cook in a large pan with the oil until translucent. While the onion is cooking chop the carrots. Add to the pan with the onion and cook for about 5 minutes, then add the lentils and stock. Bring to a simmer, cover and cook for 20 minutes or until the lentils are soft. Blend until smooth, season with pepper and salt if it needs it, then stir in the balsamic and serve
If you have other root veg that you need to use then you could sub half the carrots for turnip/swede, parsnips, squash or sweet potato