Turmeric lentil and tomato soup

Taste this great light dish for summer days. It is a vegetable soup whose preparation is very simple and whose nutritional value is raised by quality olive oil, ghee butter and Turmeric spice blend.

Method:

• Melt a tablespoon of ghee butter in a pot and fry the Powerlogy Turmeric spice blend in it.
• After about 2 minutes add the chopped carrot, parsley root and garlic and fry briefly.
• Add the red lentils and the tinned tomatoes too and wait until the mixture starts to bubble.
• Then pour in the water that you boiled in the kettle beforehand.
• Salt it, season it and cover with a lid. Leave to cook for about 25 minutes.
• If the soup is too thick, you can add more boiled water.
• Blend the soup so that it is smooth and has no lumps.
• Drizzle with olive oil and you can decorate with leaves of any herb you like (basil, for example). Serve with fresh bread or with cooked quinoa.