Servings: 5
Ingredients
- 1 tbsp Bragg Organic Extra Virgin Olive Oil
- 1 onion chopped
- 5 medium carrots coarsely grated
- 2/4 cup lentil
- 5½ cups vegetable stock
- 1/4 cup non-dairy milk
- 1 tsp Frontier Co-Op Cumin Seed Ground
- parsley for garnish
- 1/2 cup zuccini, spiralized
Instructions
- Heat a large pot with oil over medium heat and cook onion until softened.
- Add carrots, lentils, stock, zucchini, milk and cumin.
- Bring mix to a boil then reduce head and simmer until lentils are cooked, about 15 minutes.
- Puree with a hand held blender or food processor adding water to thin if desired.
- Scoop soup into bowls and top with parsley.
- Enjoy!
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