Lentil Soup With Fruity Croutons

1. 1

   Melt 1 tbsp butter in a saucepan and saute the scallions and garlic until softened. Season with salt and a pinch of cayenne pepper. Add the lentils and cook for 3 mins. Pour in the stock and carrot juice and simmer for 15 mins.

2. 2

   Meanwhile, cut out 12 star shapes from the raisin bread. Melt 1 tbsp butter in a skillet and cook the bread until golden brown on both sides.

3. 3

   Remove 2 tbsp vegetables from the soup and set aside for garnish. Transfer the remaining soup to a blender and puree. Season again to taste with salt and cayenne pepper. Ladle into bowls and garnish with the fruity croutons and reserved vegetables.

* Per serving · 4 servings · Values may vary.

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