Simple Carrot Soup With Lentils |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is hardly a recipe, but a very simple way turning a lot of carrots into supper. I found this recipe at / when looking for something simple to use up my tons of carrots. I added lentils to make it a main course. The lentils don't affect the taste and add protein, fiber, iron and other goodies, but you can leave them out for an even simpler recipe. You can also use any unsweetened, unflavored nondairy milk in place of the soy milk. My 8-year-old daughter loves this soup. Ingredients:
16 carrots |
1/4 teaspoon curry powder (to taste) |
salt |
1 (14 ounce) can lentils or 1 cup cooked lentils |
1/2 cup apple juice or 1/2 cup plain soymilk |
Directions:
1. Chop the carrots and add them to a medium pot and add just enough water to cover. Season with salt and curry powder.
2. Cover and bring to a boil. Lower heat and simmer until the carrots are tender, approximately 20 minutes. Add more water if needed.
3. Add lentils and puree the soup using an immersion blender or in batches in a blender or food processor (let cool slightly if you are doing this and be careful of the steam).
4. Stir in 1/2 cup apple juice or soy milk. Heat through before serving.
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