Carrot and Cardamon Soup

Description
To turn this into a vegetarian soup, use vegetable stock instead of chicken stock.



Ingredients

 * 1 liter chicken stock
 * 6 oz lentils
 * 1 oz butter
 * 4 carrots, chopped
 * 1 onion, chopped
 * 10 cardimon seeds, ground
 * parsley, chopped
 * croutons
 * pouring cream

Directions
Melt butter in a saucepan. Add onions, lentils and stock. Simmer for 5 minutes. Add carrots and cardimon seeds. Cook until carrots are tender. Stir occasionally. Pour soup in a blender and blend until smooth. Transfer back to saucepan and heat again when ready to serve. Garnish with parsley, croutons and cream.