This is a prize winning Carrot & Red Lentil Soup Recipe! Check it out here http://kelowna.myezrock.com/recipe-of-the-week/2013/11/14/carrot-red-lentil-soup-w-curry-
This yummy soup is so easy and quick to make, and super healthy, too. Carrots are of course packed with beta-carotene, and the lentils add protein, folate and lots of fibre. Ginger is very helpful for upset tummies, so this is a good soup to eat if you are recovering from the flu.
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- salt & pepper
- 1 knob of fresh ginger root, peeled and minced
- 6 carrots, peeled and sliced
- 8 cups vegetable or chicken stock
- 1 1/2 cups red lentils
Heat oil in a large pot or dutch oven over medium heat. Add onion, garlic, ginger, and cumin. Reduce heat and cook slowly until onions are translucent. (This is called sweating the onions, which helps to give a smooth, velvety texture to the soup)
Add stock, lentils and carrots and bring to a boil, then reduce heat and simmer for about 30 minutes or until carrots and lentils are tender.
I used an immersion blender to puree right in the pot, but you can also transfer in batches to a blender or food processor, just allow the soup to cool somewhat first.
Serve with a dollop of Greek yogurt or sour cream.