Carrot And Red Onion Soup
This vibrant and hearty carrot and lentil soup is a comforting bowl of goodness. With the sweetness of carrots, earthy lentils, and aromatic herbs, this soup is a delicious blend of flavors. The velvety texture makes it a satisfying meal, especially when paired with a slice of crusty bread. Perfect for a cozy night in or as a nourishing lunch option.
— Constant Cookbook
Ingredients
- 600g Carrots chopped
- 140g Red lentils
- 1L Vegetable stock
- 1 Large red onion, sliced
- 1 Tomato, skinned and chopped
- 3 Cloves of garlic, crushed and finely chopped
- 1 tsp Herbs de provence
- Pinch of salt
- A good grind of black pepper
Instructions
- Briefly sort through the lentils, removing any odd ones.
- Place all the ingredients into a large sauce pan, that has a lid, bring to the boil on the hob and allow it to boil for 10 minutes with the lid on. Stirring occasionally.
- Reduce the heat to the minimum and simmer for 15-20 minutes, until the lentils are thoroughly cooked and the liquid is cloudy.
- Remove from heat and allow to cool with the lid off for around 10 minutes to prevent any splashes from burning you.
- Blend the mixture in the pan with a hand blender or in batches in a jug blender.
- Serve with another grind of pepper on top and some warmed crusty bread.
Yield
Serves 4
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