Recipe Instructions:
Ingredients
For the soup:
2 tablespoons butter
1 large onion , chopped
1 1/2 lb. (700g) carrots , peeled and diced
2 potatoes , peeled and diced
3 cups vegetable stock
a few sage leaves (optional)
1/4 teaspoon ground turmeric
1/2 cup (110g) red split lentils
1 orange , zested and juiced
1/2 teaspoon salt , or more to taste
ground black pepper , to taste
sesame seeds , for sprinkling (optional)
For the cinnamon croutons:
4 slices white bread
1 tablespoon butter , melted
1 teaspoon cinnamon
1 teaspoon coconut sugar
Instructions
The soup.
Melt the butter in a pot. Add the chopped onion and cook until softened, about 3-5 minutes. Add the carrots and potatoes and cook for another 5 minutes.
Pour in the stock, add sage leaves and turmeric. Close the lid and cook for about 10 minutes more until the carrots start to soften.
Add the lentils and orange zest. Cook 10-15 minutes more until the lentils and vegetables are cooked through.
Remove sage leaves, if using, and puree the soup using an immersion blender until smooth or transfer to a blender that can process hot liquids. Stir in the orange juice and season with salt and pepper.
The cinnamon croutons.
Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.
Brush the bread on both sides with the melted butter and cut into uniformly sized cubes. Add the cinnamon, coconut sugar, and cubed bread to a ziplock bag and toss well to get the bread coated.
Arrange the bread cubes in a single layer on a baking sheet and bake for about 10 minutes, until golden.
Serve the soup with the cinnamon croutons on top. Sprinkle with sesame seeds, if desired.
