Spicy lentil soup with carrots

ingredients

140 g red lentils 600 g carrots 1 liter vegetable broth 130 ml whole milk 2 tbsp whole caraway seeds 4 tbsp olive oil 1 pinch crushed chili pepper to taste salt, ground black pepper

procedure

1. Heat the oil in a large saucepan and briefly fry the whole cumin seeds and crushed chillies in it. When the spices begin to release their aroma, spoon out half of the spices and set them aside. 2. If necessary, add a little more oil to the pot, add the grated carrots, lentils, hot vegetable stock and milk. Bring the soup to the boil and then simmer over a low heat for 15 minutes. Season with salt and pepper and blend with a stick blender. 3. Serve garnished with the rest of the spices.