Corn & Carrot Soup
"All of my soups are very basic and easy, and I try to stay away from adding oil or fat whenever possible. This one is pretty light with a very mild flavor. I recommend it as an appetizer or during the meal to balance out a dish with strong flavor."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups water
- 1⁄3 cup red lentil
- 1 cup frozen corn
- 1 cup carrot (chopped)
- 1⁄2 red pepper (chopped)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon curry powder
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon cardamom
- black pepper
directions
- Put water, lentils, corn, carrots, and red pepper in a saucepan and boil for 30 minute.
- When carrots are tender and lentils have split, pour soup into a blender.
- Add salt and spices.
- Blend until smooth.
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RECIPE SUBMITTED BY
I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.
