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Tuesday, 12 November 2013 21:46

Carrot and Lentil Soup

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This is a fast and easy soup. I use a homemade vegetable broth as a base, but you can use any pre-packaged broth or soup that's safe for you to eat.

  • Ingredients:

    4 cups broth or soup stock
    1 1/2 cups chopped carrots
    1/3 cup red lentils
    1 onion finely chopped
    2 Tablespoons mild curry powder
    2 Tablespoons oil
  • Instructions:

    1. In a sauce pan, over medium heat, stir oil, carrots, lentils, onion, and curry powder until combined
    2. Add broth and bring to a boil
    3. Simmer until vegetables are tender, about 15 minutes. Let cool
    4. Puree cooled soup in a blender until smooth
    5. Reheat, add salt and pepper to taste
  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, One-pot meal, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Replace red lentils with 1 small cubed potato or a 1/2 can of chickpeas, drained. 
    Curry powder can be omitted or replaced with a seasoning that suits your diet.
  • Serving suggestions: We love this with a dollop of sour cream or a little coconut milk.
  • Related recipes: My really quick homemade soup stock can be found here
  • Specialty Diets: Paleo, Vegan, Vegetarian
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