1 onion, chopped

1 tbsp butter

1 garlic clove, chopped

2 1/2 cups (345 g) carrots, peeled and cut into 1/2-inch (1 cm) half-moons

2 cups (500 ml) chicken broth

2 cups (500 ml) milk

1/4 cup (50 g) dried red lentils, rinsed and drained

In a large pot over medium heat, soften the onion in the butter for 5 minutes. Add the garlic and cook for 2 minutes while stirring. Add the carrots, broth, milk and lentils. Bring to a boil and simmer for 20 minutes or until the carrots are tender. Season with salt and pepper.

In a blender, purée the soup until smooth. Adjust the seasoning. Serve in bowls. Delicious served with Grilled Gouda and Naan Sandwiches (see recipe).

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