Cream of carrot and lentil soup Italy Recipe

Peel the carrots and cut them into slices, clean and finely chop the green onions (or, like me, grate them on a grater with large holes), drain the boiling water from the lentils.

Sauté the green onions in a pan with the orange zest to release all the flavor.
Add the lentils and carrots, season lightly, pour in the soup and simmer over medium heat for 15-20 minutes.

Blend in a blender until smooth and creamy, then season with salt and pepper.

Cream of carrot and lentil soup is ready. Serve warm, hot or cold.