This rich cream is a base of carrot, sweet potato and radish with chicken broth, milk and yogurt.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
Heat the olive oil in a large pot. Brown onions for 5 minutes or until translucent. Add the other vegetables (sweet potato, carrot and radish) and cook for 5 more minutes.
Add cumin, lentils and chicken broth and cook until boiling. Lower the heat and cook for 25 minutes or until the vegetables and lentils are soft.
Blend the soup and return to the pot. Add the milk and season with pepper salt. Once it is very hot it serves.
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