Okay. I’ve talked about easy before, but this soup is easy peasy! Seriously, you can’t go wrong and it is soooo good. With all this chilly damp, rainy weather we’ve had lately, this hit the spot nicely.
Carrot and Lentil Soup:
- 1 bag organic carrots, peeled and chopped
- 2 cups (I used 4 palmfulls) red lentils
- 1 large red onion, chopped
- 4 cloves garlic, rough chopped
- 1 carton vegetable broth (or 4 cups broth of choice)
- 3 cups water
- 1 bay leaf
- 1 tbsp ground cumin
- Sunflower Kitchen “Zest-Oh Pesto” Cilantro Pesto to garnish
- 4 slices stale country style bread for croutons (optional)
- Extra virgin olive oil
- salt and fresh ground pepper to taste
In your favorite soup pot, saute onions and carrots with a good sprinkling of sea salt and pepper until onions start to turn colour and get soft – about 5 minutes. Add in garlic, cumin, bay leaf and lentils and saute for another 2minutes. Add in broth and water. Bring to boil, then reduce heat to medium low and cook uncovered for about 20-30 minutes. Basically until carrots are cooked through and lentils are soft enough to squish with a fork against side of pot.
Get out your handy dandy hand held mixer (if using a blender to do this part, make sure you let it cool down a bit first), remove bay leaf and puree entire mixture until smooth. Thin with water or broth to taste. I like mine thick, but thin enough to fall off spoon.
Serve topped with garlic croutons and a few dribbles of Cilantro pesto. Amazingly delicious!
Quick Garlic Croutons:
Simply cut stale bread (italian loaf or french loaf works best) into thick pieces. Drizzle with olive oil and sprinkle with your favorite herb mixture (I used provincial herbs), sea salt and garlic. Rub into bread. Broil for about 30-45 seconds per side – watch them, they burn QUICKLY! Remove from oven let cool for a few minutes and cut into bite sized pieces. Awesome in salads, soups or just to munch on.