I love this soup. I could, and most often do, eat it for lunch everyday. Curry add the indian flavor I adore and cayenne pepper adds heat. The carrots are sweet, the garlic is …garlic. Not only a very healthy soup, it takes about 30 mnutes from start to end.
Nothing like a warm bowl of soup on a cold winter day. Add a sliced apple on the side and you have my version of the perfect lunch.
CARROT-LENTIL SOUP
1 T. Olive Oil
1 large yellow onion, roughly chopped
1 T garlic, minced
2.5Â t. Cumin
6 C. veggie or chicken broth
1.5 C red lentils (dry)
2 large carrots, peeled and grated
1 t. Thyme
2 t. Curry powder
1 t. cayenne pepper
½ t cinnamonÂ
2 bay leaves
Fresh lime
1.5 t. Kosher salt
1 t. Black pepper
Cilantro
Saute onion in oil until just soft.
Add carmin and cumin and cook for 1 minute.
Add broth, lentils, carrots, thyme, curry, cayenne, cinnamon. Increase heat and bring to a boil. Lover temperature and simmer until lentils are tender, about 10 minutes.
Stir in salt and pepper.
Remove bay leaves.
For smooth texture, blend.
Serve with a lime wedge and a sprinkle of cilantro.
