I am back from my cooking-and-photo-blogging hiatus to meet the 30 recipe challenge for 2010 🙂 Here is the soup that is healthy, tasty, easy to make and perfect for this cold weather!
Cream of Carrot & Lentil Soup
- 1 pound Carrots
- 4 tablespoons Lentils
- 1 tablespoon Cumin
- 1 clove Garlic
- 1 cup Milk (use nut milk for vegan version)
- 1 tablespoon Olive oil
- 1000 ml Water
- 1 Vegetable bullion (optional) (can use fresh vegetable stock instead. Recipe added at the bottom)
- to taste Salt
- to taste Black pepper
- ½ cup Heavy cream (optional) - skip it for vegan or healthier version
- Dry roast cumin, keep aside.
- Heat olive oil, add half a tablespoon of dry roasted cumin (keep the remaining half for garnishing).
- Add minced garlic, chopped carrots, water (keeping 1 cup water aside), lentils. I used yellow lentils. Any variety of lentils would work just fine.
- Boil 1 cup of water, add the vegetable bullion, dissolve it and add that water to the above mixture. Add salt and pepper to taste. Add milk.
- Let the mixture boil for about 30 minutes on medium heat, until the carrots as well as lentils are soft and mushy.
- Remove from heat, puree the above mixture in a blender/food processor. Put the mixture back on stove and add heavy cream (optional).
- Add 1 tablespoon of lemon (optional). Simmer for a few minutes and turn off the heat. Garnish with heavy cream, roasted cumin and cilantro/parsleyServe piping hot.
- 4 quarts Water
- 10 Peppercorns
- 2-3 Bay leaves
- 1 teaspoon Fennel seeds (optional)
- 1 pound Vegetable scaps or vegetables See note
- Heat about 4 quarts of water. Add peppercorn, bay leaves, some fennel seeds (optional). Add the vegetable scraps (or vegetables). Bring it to a boil.
- Then lower the heat to a really low flame. Simmer it partly covered for about an hour.Use immediately or let it cool and store it in a jar to be either refrigerated (can be used for up to 3 days) or frozen (can be used up to a week)