CARROT AND LENTIL SOUP

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.