CARROT-LENTIL SOUP

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

2.5  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 cinnamon 

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.

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