Hurrah! It’s the season for SOUP!
I love to make soup. I find it very therapeutic and relaxing. It’s a good feeling to make it in batches and then freeze for cold, winter days. The only drawback is I probably make too much, the hubster tells me off for filling up the freezer.
First soup of the season
I got the urge to make soup yesterday. Carrot and lentil. I thought I would share the process with you.
Carrot and Lentil Soup enough to serve 12. (Good for a bonfire party or to freeze). Scale down for smaller quantities.
The equipment you will need:
- a sharp veg prep knife and chopping board
- a large soup pan
- a wooden spoon
- a hand blender
- 500g red lentils
- 1kg fresh carrots
- 2 tablespoons olive oil
- 1 large or 2 small onions
- 2 large cloves of garlic
- 1 teaspoon salt
- 1 teaspoon ground back pepper
- half a teaspoon of turmeric (or more to taste)
- half a teaspoon ground cumin (or more to taste)
- 2 veg stock cubes I used https://www.oxo.co.uk/ made up to a litre with boiling water.
Peel the veg and immerse the lentils in cold water
Heat the oil. Sauté the onion and garlic for 3 minutes until translucent. Add the carrots, stir well, cover and cook for 3 further minutes. Add seasoning and spices. Stir well. Cover and cook for 3 minutes. Add soaked lentils. Stir. Add stock. Stir. Cover and cook for a further 20 minutes or until lentils are tender.
Blitz with a handblender. Serve hot, or portion and freeze when cold.
Add chilli flakes and extra cumin to spice up to taste. Serve with crusty bread and perhaps sprinkle some mature, grated cheddar on top – watch it melt! Delicious.