Thursday, October 6, 2011

Curried Carrot Soup

Curried Carrot Soup (Yeah, it's vegan!)

Curried Carrot Soup
2 TBS olive oil
1 medium red or yellow onion, diced
2 cloves of garlic, chopped
2 TBS curry powder
1 TBS chili powder
1 TBS cumin
2 c. shredded carrots
1 apple, diced
1/4 c. lentils (red preferred, but any will do)
2 c. vegetable broth or reconstituted bouillon
2 c. unsweetened almond milk (or sweetened, if you like... your preference)
sea salt & pepper to taste

Heat olive oil in a medium stock pot. Add onion, garlic, and spices, heating over medium and stirring occasionally until onion is translucent. Add all other ingredients and simmer for 30-40 minutes until lentils are tender. Remove from heat and let it sit to cool. If you're in a hurry, fill a sink with cold water and a tray of ice, and plunge the pan for a bit. Process in a blender, or carefully use an immersion blender, processing until smooth.

Serve with crusty bread, and say "OMG, this is so simple and good!"

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