Since I have learned to cook, I have made a lot of cream soups but I can say that this Lentil Cream Soup is my favorite of all.
This cream soup is so flavorful and good that I ate more than I eat usually. I really can say that is extraordinary without a doubt.
This great taste comes from the caraway seeds and coriander. I love caraway seeds so very much, especially in a warm and cozy soup.
I remember the times when I would come to my parents’ house from college and my mother would ask me what I want to eat and usually, I would say that I want a bowl of caraway soup.
- 200 g lentil soaked for 1 hour
- 1 onion
- 2 carrots
- 1/2 teaspoon of caraway seeds
- 1/4 teaspoon of coriander seeds
- 3 cloves of garlic
- salt and pepper
- olive oil
- freshly grated parmesan (optional)
- 2 potatoes
The lentil has to be washed very well to get rid of all the dirt and then to soak. After 1 hour start making the soup. Dice the onion and the garlic. Slice the carrots.
In a pot, pour the oil to heat up and add the onion finely diced. After you saute the onion for 5 minutes, add the garlic. Be careful not to burn the garlic. Add the carrots.
Season with salt, pepper, and the smashed seeds. You can smash the coriander and caraway seeds in a mortar or a coffee grinder.
Cover the vegetables with water and bring the soup to a boil for 20 minutes until the carrots and the lentils are soft. Let the soup cool for 10 minutes.
Pour the soup into a blender and mix it until you reach the desired consistency. Creamy and delicious.
You can serve this soup with freshly grated parmesan and some slices of a baguette.
Cut a baguette into thin slices, drizzle some virgin olive oil on top, salt, pepper, chili and oregano and move the slices to a grill pan, and let them cook for 2 minutes on each side.