Spiced Carrot and Lentil Soup

By EdieK

This hearty soup from Zoë's Bakery Café in Toronto is packed with fragrant exotic spices and high-fibre vegetables that are sure to fill you up.

Ingredients

• 1/4 cup olive oil
• 1 large clove garlic, sliced
• 1 white onion, peeled and sliced
• 2 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 3 stalks celery, roughly chopped
• 3 cups carrots, roughly chopped
• 2 cups peeled and seeded butternut squash, roughly chopped
• 1 cup peeled yam or sweet potato, roughly chopped
• 6-8 cups water or chicken stock
• 1/2 cup whipping (35%) cream
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh coriander, chopped
• 1 can green lentils, rinsed and drained
• Salt and freshly cracked pepper to taste

Details

Servings 6
Adapted from houseandhome.com

Preparation

Step 1

Step 1: Add olive oil, garlic, onion, curry, cumin and cinnamon to a large saucepan or Dutch oven. Sauté for a few minutes, then add celery, carrots, squash and yam or sweet potato and sauté for a few minutes more. Add enough water or chicken stock to cover vegetables, bring to a boil, then lower to simmer at medium-low, stirring every so often. (You may need to add more water or stock if it gets too dry.)

Step 2: Once vegetables are soft, purée everything in the pot with a hand blender. Stir in cream, basil, coriander and lentils.

Step 3: Buzz again with the blender until desired thickness (if too thick, add more hot water or stock). Season with salt and pepper to taste.




Author:

Andrea Kennedy