CARROT LENTIL SOUP
Author: Anna @ Hidden Ponies
Recipe type: Soup
Prep:
Cook:
Total time:
Serves: 4
- 1 tbsp canola oil
- 3-4 large carrots, sliced
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger root (or 1 tsp dried ginger)
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
- 6 cups vegetable broth or chicken broth
- ¾ cup red lentils
- In large saucepan, heat oil over medium heat.
- Cook carrots, onions, garlic, ginger, cumin, salt and pepper in the oil, stirring often, until onions are softened, about 5 minutes.
- Add broth and lentils; bring to boil. Reduce heat, cover and simmer until carrots and lentils are tender (15 to 20 minutes).
- With an immersion blender or in batches in a blender or food processor, purée lentil mixture until smooth. Return to pan and heat through.
- Garnish with sour cream or yogurt and cilantro or parsley, if desired.
Recipe barely adapted from Canadian Living Magazine, March 2010
Recipe by Hidden Ponies at https://hiddenponies.com/2012/09/carrot-lentil-soup/
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