Red Lentil and Carrot Soup

AmyZoe's Note:

This soup rocks! I love the Indian spices, and I didn't miss the meat. Recipe courtesy of The Complete Idiot's Guide to Slow Cooker Cooking.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 tablespoons olive oil
• 2 carrots (peeled and finely chopped)
• 2 garlic cloves (peeled and minced)
• 1 large onion (peeled and finely chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 2 cups red lentils, rinsed
• 6 cups chicken stock or 6 cups vegetable stock
• 1 tablespoon orange zest, grated
• salt
• pepper (freshly ground)

Directions:

1. Heat olive oil in a medium skillet over medium-high heat.
2. Add carrots, garlic, and onion.
3. Cook, stirring frequently, for 3 minutes or until onion is translucent.
4. Add cumin, coriander, and turmeric.
5. Cook, stirring constantly, for 1 minute.
6. Scrape mixture into the slow cooker.
7. Add lentils, and stir in stock and orange zest.
8. Cook on low for 7 to 9 hours or on high for 3 to 5 hours or until lentils are very soft.
9. Remove 2 cups solids from soup with a slotted spoon.
10. Puree until smooth in food processor fitted with a steel blade or in a blender.
11. Return puree to the soup, and season soup with salt and pepper.