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!
A hearty, healthy, yummy soup, perfect & quite filling - a meal in itself. The combination of carrots and lentil has to be one of the best soup combinations of all that I have tried.
- 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
- 1/2 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/parsley
Serve piping hot.
This is a home made vegetable stock that can easily made using non-starchy vegetable scraps or vegetables.
- 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)
Vegetable scraps or vegetables – Use very thoroughly cleaned vegetable scraps (or chopped vegetables). Any non-starchy vegetable scarps (or vegetables) would work. Generally scraps of onion, garlic, celery, and carrots in addition to some herbs work. But you can use anything, as long as it is non-starchy. You can also freeze the cleaned vegetable scraps for a couple of days and use it to make the stock.