CARROT AND LENTIL SOUP
The vibrant orange colour of this delicious and healthy carrot and lentil soup will attract even those not interested in eating vegetables. It’s thick creamy texture is ideal for a cold winters afternoon.
Total Time: ± 1 hr. | Serves: 4
Ingredients
30 g butter
15 ml (1 Tbs) sunflower oil
500 g carrots, chopped
1 onion, chopped
2 sticks celery, chopped
125 g red split lentils, rinsed
1 litre (4 cups) vegetable stock
250 ml (1 cup) coconut milk
salt
freshly ground black pepper
plain yogurt
chopped fresh parsley
Method
Melt the butter with the oil in a saucepan and fry the carrots, onion and celery for 6 to 8 minutes or until lightly golden.
Add the lentils and 2½ cups of the vegetable stock and bring to the boil.
Cover and simmer for about 20 minutes, until the carrots are tender.
Allow the soup to cool for about 15 minutes, then purée in a blender or food processor until smooth.
Add the purée and remaining stock and coconut milk to a clean saucepan, add seasoning to taste and reheat gently before serving.
Add a swirl of yogurt and a sprinkling of chopped fresh parsley to garnish.
Photo: Adam Cloete
Nota: Ek het die coconut melk 5 minute voor die aanvanklike kooktyd verby is ingevoeg. Dit wil sê toe die wortels net begin sag raak het. Ek het nie rooi lensies gehad nie en bruines gebruik. Indien jy rooi lensies gebruik, sal die kleur beter lyk.
Before adding the purée and stock to clean sauce pan, fry in little butter for about 1 minute the following then continue method as above
1 tsp curry
1 tsp ginger grated
1 tsp galric
1/2 tsp turmeric
1 tsp crushed coriander
1 tsp crushed cumin
add one whole chilli while cooking to get the flavour only
I used brown lentils and chicken stock
Serve with flat bread/roti
Elize Grobbelaar
Hierdie is een van die lekkerste soppe wat ek in ‘n lang tyd ge-eet het. Wat dit nog beter maak is dat die hoof bestanddeel daarin seker die goedkoopste groente op die mark is.