1/4 tsp cinnamon
3 stalks of celery, chopped
3 cups of carrots, chopped
2 cups of butternut squash, fixed and chopped
1 sweet potato, peeled and chopped
6-8 cups of water or chicken broth
1/4 cup fresh basil
1/4 cup fresh coriander
1/2 cup 35% cream (original recipe)
1 can green lentils, drained and rinced
Salt & Pepper.
Heat olive oil, sauté onion, garlic, and spices, then add all veggies, stir and let rest 2-3 min stirring now and then. Add enough water or stock to cover the veggies. Bring to a boil then reduce and simmer until veggies are cooked.
Once this is done, let cool and purée until smooth. Nobody has a blender this big, so do 2-3 takes. Stir in by hand, cream, fresh herbs and lentils. You might want to pulse the blender once or twice.