fbpx Print

Carrot Tomato Soup With Red Lentils And Quinoa



700 g carrots

500 g crushed tomatoes

1 small red onion

2 garlic cloves

4 dried organic apricots

1 liter of water

2 Tbsp apple cider vinegar

1 1/2 dl red lentils  

1 handful fresh herbs of your choice (optional)

unrefined salt and freshly ground black pepper 


1 1/2 dl cooked red quinoa

250 g cocktail or plum tomatoes in different colors (when in season – otherwise use a handful of sun-dried tomatoes)

1/2 dl hemp seeds  

1 handful of fresh parsley, chopped


Wash and dice the carrots in smaller pieces. Peel and slice the onion and garlic. Put in a high speed blender with apricots and water, blend until completely smooth. Transfer to a saucepan and bring to a simmer. Add the red lentils and let simmer for about 10 minutes (this step is optional. If using lentils you might want to add a bit more water). Add vinegar, salt and pepper to taste. Toss together the ingredients for the topping. Salt to taste. Pour the soup into 4 bowls. Garnish with the toppings mixture.