Page 47 - Waterfall City Issue 6 June 2025
P. 47

Winter Warmer Recipe
        EASY CARROT



        AND LENTIL SOUP







        This quick carrot and lentil soup recipe is perfect for weekday dinners.

        Naturally vegan, it contains just 12 simple ingredients and comes

        together in less than 30 minutes.




                                                              Ingredients
                                                              1 medium onion
                                                              4 very large carrots
                                                              2 cloves garlic
                                                              1 tablespoon olive oil
                                                              1 teaspoon chili powder
                                                              ½ teaspoon smoked paprika
                                                              ½ teaspoon turmeric powder
                                                              ½ teaspoon cumin
                                                              ½ teaspoon pepper
                                                              1½ cups lentils (270g)
                                                              4½ cups vegetable broth or stock (1.1 litres)
                                                              1 cup dairy-free milk
                                                              Salt to taste

                                                              Instructions
                                                              1.  Roughly chop the onions and carrots, and peel and
                                                                crush the garlic.
                                                              2.  Add onions and garlic to a large pan with olive oil and
                                                                sauté for 5 minutes - stirring frequently until the onions
                                                                are soft and translucent.
                                                              3.  Add chopped carrots, chili powder, paprika, turmeric,
                                                                cumin and pepper to the pan, and sauté for 2 minutes.
                                                              4.  Add the lentils, vegetable broth and milk to the pan.
                                                                Bring soup to a boil and reduce heat until gently
                                                                bubbling.
                                                              5.  Simmer soup for 12-14 minutes until the lentils are soft.
                                                              6.  Transfer to a blender, and blend on high power for
                                                               about 20 seconds until the soup is creamy (you might
                                                               need to do this in two batches).
                                                              7.  Return to the pot and add salt to taste (you may need
                                                                to add about 1 teaspoon salt). If your soup is thicker
                                                                than you’d like, add a little more dairy-free milk, broth
                                                                or water. Reheat if needed.

                                                              Serve in large bowls, optionally garnished with fresh
                                                              cilantro or parsley, lime juice, chili flakes and dairy-free
                                                              cream or yoghurt. You can also use coconut milk for the
        Source: https://vancouverwithlove.com/lentil-carrot-soup/  creamiest soup!



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