Carrot, Pumpkin and Red Lentil Soup
45 minutes
This was in our local weekend paper recently. I found the recipe very easy to make and very delicious.
18 people made this
Ingredients
Serves: 4
- 2 tablespoons extra virgin olive oil
- 1 large brown onion, diced
- 1 1/2 teaspoons medium curry powder, Madras style
- 750g pumpkin, peeled and cut into chunks
- 2 large carrots, peeled and sliced
- 1 1/2 cups red lentils, well rinsed
- small knob of ginger, sliced
- 6 cups vegetable stock
- 1 cup water
- 4-5 chervil leaves, chopped coarsely
- cracked black pepper
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat olive oil in a large saucepan over medium heat then add the onion and curry powder. Stir until onion is soft.
- Add pumpkin, carrots, red lentils and ginger then stir well.
- Add stock and water then bring to a boil. Reduce the heat and simmer for 20 minutes.
- Process mixture in a food processor or blender until smooth. Reheat gently and serve topped with chervil and pepper.
