Carrots are the one vegetable I always have in the fridge no matter what. I like them mostly raw but when they cook they get really sweet, almost like a different vegetable. I love making soups with carrots because of that! And currys. Well, actually this soup is a curry soup so there you go!! Carrots are best friends with ginger, and ginger is a main component of curry so...you get what I mean, right?
So at the moment the vegetable situation is not that hot in my fridge, I reeeeeally need to go to the market this week-end..so that's when that never-ending bag of carrots comes in handy! And those never ending bags of lentils also!!
For this soup, I used:
1 yellow onion, chopped
1 branch celeri, peeled and chopped
1 clove garlic, sliced
1 golf-ball size FRESH ginger, peeled and grated(or finely chopped)
4-5 carrots, peeld, chopped
1-2 potatoes, peeled and diced
1/2 cup red lentils
3-4 cups chicken stock(start with 3, the lentils will thicken the soup..)
salt, pepper, curry powder, cumin, tumeric, red chili flakes
Throw all the veggies in a pot, with the broth and seasonnings. When it starts to boil add the lentils, and simmer util everything is cooked.
Puree in 2 batches, to make it all nice and smooth. I blend it twice, so that it's REALLY velvety and creamy-like(but no cream!!). I may have added a bit of milk because I put in a lot of chili flakes, it was a bit too spicy. But that's totally optional, go with your taste buds, they never lie!!
I sprinled a bit of parsley on top to be fancy, and to make nice pictures!!
Worth a Listen
4 days ago