Just because we can't savour the mouthwatering dishes at our favourite restaurants, doesn't mean we can't enjoy them at home (sort of).
Back to basics.Blend the soup with an immersion blender until it’s creamy and smooth. Season with salt and pepper to taste. Serve with basil and pumpkin seeds.
For a fun twist on this, substitute half the carrots for banana squash, sweet potato or winter squashRECIPE: Spiced Black Lentils With Yogurt & MintThis recipe was created specially by Executive Chef Mark Levy as a hearty and healthy vegetarian option.
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