Ginger Carrot Red Lentil Soup
Adapted from La Belle Cuisine
Sundays in the wintertime for me seem to be soup making days. If I don’t make soup on Sunday, I find myself regretting it all week long when I have no soup to eat for lunches during the week.
So this morning I set out to make some soup, but I wasn’t quite sure what kind of soup to make. A quick question on my facebook page gave me plenty of soup inspiration … thank you foodie friends!
I found this soup recipe on my friend Michele’s La Belle Cuisine web site. Michele collects the most amazing recipes and is such a dear friend. This pretty orange soup is definitely one of her treasures! I strayed from the recipe a bit because I have no parsnips and couldn’t find my coriander … and also, I scaled it down a bit. I think leaving out the parsnips may have been a mistake because it was missing something at the end. I added a little sugar and that helped. Also, don’t skip the lime juice! There is something about the lime that balances out the flavors.
I loved the interesting spices and flavors in this Carrot Red Lentil soup so much that after I photographed and inhaled my first bowl, I went and got another and polished that one off too, then used my finger to scoop up the last drops of it. This is going to make for some quite happy lunchtimes this week.
- 1/2 Tablespoon butter, melted
- 3/4 Tablespoon fresh grated ginger root
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon allspice
- 1/2 cup peeled, chopped onion
- 1/2 cup chopped celery
- 3 cups chopped carrots
- 4 - 5 cups chicken or vegetable broth
- 1/2 cup red lentils (uncooked)
- 1/4 cup basmati rice (dry)
- 1 15-oz. can light coconut milk
- 1 Tablespoon sugar
- 1 - 2 Tablespoons fresh-squeezed lime juice
- Salt & pepper, to taste
- In a medium saucepan over low heat, melt the butter, then add the ginger and spices. Cook and stir for about 1 minute. Add the onion & celery, increase the heat to medium and saute for a couple more minutes or until the onions are tender and translucent. Stir in the carrots and cook a little longer until the carrots start to tenderize.
- Add the broth, lentils and rice, cover and cook for about 20 - 30 minutes or until the rice, lentils and carrots are tender.
- Remove from heat and let cool a bit. Carefully blend the soup in a blender until smooth, pulsing several times at first, and then set to blend (or use an immersion blender). Return to the saucepan, bring to a boil, then reduce heat and stir in the coconut milk, sugar and lime juice. Add salt & pepper to taste.
Add some more cayenne and some powdered ginger to taste if you want a little kick in your soup.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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