Carrot & Lentil Soup

Recipe by AmyJoV3
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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