Moroccan carrot soup

If this vegetarian soup is too thick when simmering, add a little water to thin it out.

Recipe «Moroccan carrot soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 2 large carrots, coarsely grated, 1 brown onion, finely chopped, 1 garlic clove, finely chopped, 3cm piece fresh ginger, peeled, finely chopped , 1 tsp ground cumin, 1/2 tsp ground cinnamon, Pinch of dried chilli flakes , 1.5 litres salt-reduced vegetable stock, 375g packet dried red lentils, rinsed, 1/3 cup plain Greek-style yoghurt, 2 tsp pistachio dukkah, Fresh flat-leaf parsley leaves, chopped, to serve.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 2 large carrots, coarsely grated 
• 1 brown onion, finely chopped 
• 1 garlic clove, finely chopped 
• 3cm piece fresh ginger, peeled, finely chopped 
• 1 tsp ground cumin 
• 1/2 tsp ground cinnamon 
• Pinch of dried chilli flakes 
• 1.5 litres salt-reduced vegetable stock 
• 375g packet dried red lentils, rinsed 
• 1/3 cup plain Greek-style yoghurt 
• 2 tsp pistachio dukkah 
• Fresh flat-leaf parsley leaves, chopped, to serve 

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add carrot, onion, garlic and ginger. Cook, stirring often, for 5 minutes or until softened. Add cumin, cinnamon and chilli flakes. Stir to combine.
2. Add stock and lentils. Bring to a simmer. Reduce heat to medium. Simmer for 20 minutes or until lentils are tender. Season with salt and pepper.
3. Serve topped with yoghurt and sprinkled with dukkah and parsley.