Autumn makes me crave big bowls of thick, hearty soups, like this Pureed Carrot Lentil Soup. Even on the chilliest of days, this is sure to warm me up at lunch time.
It’s also great for dipping my favourite whole wheat rolls in. Yay for packing warm lunches again!
Pureed Carrot Lentil Soup
Prep time
Cook time
Total time
Serves: 4 servings
Ingredients
- 2 tbsp olive oil
- pinch of chili flakes
- 5 carrots, washed and grated
- ¾ cup dry lentils, rinsed
- 4 cups vegetable stock
- ½ cup milk
Instructions
- In a large saucepan on medium heat, stir the chili flakes in the oil to release the spices.
- Add in carrots, lentils, stock and milk, bringing to a boil. Simmer for 15 minutes or until the lentils are cooked and soft.
- In small batches, puree the soup in a food processor until smooth.
- Serve with warmed whole wheat bread.
In a large saucepan on medium heat, stir the chili flakes in the oil to release the spices.
Add in carrots, lentils, stock and milk, bringing to a boil. Simmer for 15 minutes or until the lentils are cooked and soft.
In small batches, puree the soup in a food processor until smooth. I like to leave it a little bit chunky for some bite.
This is a wonderfully hearty soup that packs plenty of protein from the lentils. Serve this soup with some warmed whole wheat bread. Add a lovely side salad and you’ve got a great autumn meal!
