Remove the pot from the heat and season with 2 tsp of salt and 1sp of pepper. Purée the soup using a hand blender. Check the soup for consistency, adding additional liquid, if desired to thin. Taste and adjust the spices and seasonings if desired.
Recipe found on https://www.latimes.com/recipe/sally-lunns-carrot-lentil-and-cumin-soup by Noelle Carters | MAY 23, 2014
Photography by Kirk McKoy / Los Angeles Times
Recipe referring to Sally Lunn’s Historic Eating House & Museum in Bath, UK
https://www.sallylunns.co.uk/