Carrot & Lentil Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 large carrots, peeled and chopped
- 1 large sweet onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, crushed
- 1⁄2 cup dried brown lentils
- 4 cups vegetable stock
- 2 cups water
- 1 1⁄2 tablespoons cumin
- 1⁄2 cup buttermilk (may substitute sour cream or cream for gluten-free version)
- black pepper or white pepper
directions
- Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
- Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
- Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
- When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
- Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
- Return blended soup into the stock pot and add lentils.
- Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
- Refrigerate at this point to serve later, or continue to the next step.
- Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
- Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
- Serve with a thick, crusty bread and a side salad.
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RECIPE SUBMITTED BY
I am a Colorado native, living in the Denver area. I work as a writer and editor, and I enjoy cooking whenever I get the chance.