Spicy red lentil cream soup

Dice the onion and carrots, and finely chop the garlic and chili pepper. In a deep pot, heat the oil and sauté the onion for 1 minute. Add the carrots and cook for another 3–4 minutes, stirring occasionally. Add the chili pepper and garlic and cook for a further 3–4 minutes. Finally, stir in the tomato paste and cook for 1 more minute.

Sprinkle in the chili powder and pour in the water. Add the lentils and let the soup simmer over low heat for about 30 minutes, until the lentils are fully cooked. Blend the soup until smooth, then add the Cremio cooking cream. Season with salt and black pepper to taste.

Garnish with parsley before serving.