Spicy Lentil Cream Soup

Rinse the lentils. Finely chop the onion and carrots, and sauté them in a little butter along with the crushed garlic, sweet paprika, hot chili pepper, and tomato puree. Cook for about a minute, then add the vegetable broth and lentils. Once it comes to a boil, season with salt and black pepper to taste. Simmer for 20 minutes, then blend the soup until smooth. Stir in 40 g of Cremio cooking cream and lemon juice. Before serving, sprinkle with cayenne pepper.