For the red lentil soup, chop the onion, garlic and carrot and sauté in clarified butter. Finally, add the red lentils and fry briefly. Add 1/2 liter vegetable soup, season with curry and cumin and simmer for about 20 minutes. Add 1 tablespoon lemon juice and puree with a hand blender.
If desired, garnish the red lentil soup with some cream and paprika powder and serve.