Total Time
25mins
Prep 10 mins
Cook 15 mins

from WW May June 08 Core and 1.5pts per serve

Ingredients Nutrition

Directions

  1. Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
  2. Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
  3. Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.

Reviews

(2)
Most Helpful

Fabulous soup !! I added some tumeric and ginger and sprinkled a little bit of crispy bacon on top and served with hot bread and it made a fabulous wintry Sunday nights dinner in front of the TV !!!

katew August 03, 2008

This was a great soup! I actually hate cooked carrots and made this for someone who had a cold, but this was amazing. The only thing that I did differently was add tumeric and curry instead of pimento. Pureeing the soup makes it very creamy and feels like you are cheating on your diet.

818660 April 16, 2008

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