Carrot, Lentil and Cumin Soup

16 Mar

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My mom at the moment is sick with the flu and she seems to just be getting the raw end of the stick. Everyone knows how horrible it is when you feel sick and tired and generally yuck, so I thought I’ll make some soup. It soothes the throat and warms your insides. It is basically the best medicine when your feeling horrible. This is a pretty simple carrot soup with the herbs and cumin complimenting the carrots well, enhancing their flavor. The combination of the creamy soup and the coarse lentils

works perfectly. It is also really quick to make. I think I had it done and served in about 30mins.

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Carrot, Lentil and Cumin Soup (Serves 2-3)

1 large onion, diced

2 large garlic cloves

1tbsp rapeseed oil

500g carrots, peeled and roughly sliced

500ml good quality chicken stock

2 bay leaves

1tsp dried thyme

1/2tsp chives

1tsp cumin

1 x 400g tin green lentils, drained

salt and pepper

  • Heat the oil in a medium heavy based, non stick pot and add the onion and garlic. Fry for 2-3mins until slightly softened.
  • Add the sliced carrots, chicken stock, bay thyme, chives and cumin to the pot and stir to combine. Season to taste.
  • Bring it to the boil then turn the heat down and simmer for 15-20mins until the carrots are softened.
  • Blend the soup with a stick blender  and tip in the lentils. Mix and taste, correct the seasoning if needed.
  • Serve hot with a dash of cream, some fresh sniped chives and a crack of black pepper.

 

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