Spiced carrot lentil soup

Prep Time: 10 | Cook Time: 35 | Serves: 2

Rudolf and the reindeers aren't the only ones who love carrots at Christmas.
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Warm yourself up after a day out in the cold with this nourishing soup featuring our Mushroom SuperBlend and Hemp Protein Powder!

Ingredients

4 medium carrots, washed and peeled, chopped into small chunks
1 medium white onion, chopped
2 cloves of garlic, minced
100g red split lentils
1 tsp organic Naturya Hemp Protein
1 tsp (5g) organic Naturya Mushroom Superblend
½ tsp ground cumin
1 tsp garam masala curry powder
1 tbsp olive oil
700 ml vegetable stock
2 tbsp coconut cream or plant-based yogurt (optional)
1 tsp Naturya sun-dried goji berry
small handful off fresh parsley

Method

Heat 1 tablespoon of olive oil in a large saucepan. Add the chopped onion and cook for about 8 minutes or until soft, stir occasionally. Add 2 cloves of minced garlic along with chopped carrots, stir for 3 minutes until the carrots browned slightly.
Mix in garam masala and ground cumin. Stir well and cook for just one minute, any longer and the spices will burn. Pour in the vegetable stock, stir everything together then add the lentils and organic Mushroom Superblend. Stir well, reduce the heat and simmer, covered, for about 20 minutes. The soup is ready once the carrots are tender and the lentils are cooked. Before turning off the heat, add organic Naturya Hemp protein in the soup and mix well.
Transfer the soup to a blender, blend until it is smooth.
Season to taste and top with coconut cream, chopped parsley and Naturya sun-dried goji berries. Serve with crusty sourdough bread.