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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Bisques Cream Soups Soups Stews Beans Vegetables American Easy Fall Holiday Event Vegetarian Stove Top Dietary Thanksgiving Gluten Free Seasonal Comfort Food Lentils Free Of Something Carrots Taste Mood Equipment 4 Hours Or Less

Carrot Lentil Soup

A thick, creamy and comforting soup perfect for a chilly autumn evening. It has a consistency similar to pea soup. This is a modified version of a recipe from a quick & healthy cookbook. (i will post the exact title when i have it in front of me - it's a good cookbook). This turned out much better than i expected -- it has a rich flavor.

Steps

Place onion , garlic and cumin in a stock pot with 1 / 2 cup of the vegetable stock.
Cook over medium-low heat until onion is soft and translucent.
Add carrots and celery.
Stir and cook for a 4-5 minutes.
Add remaining 3 1 / 2 cups of vegetable stock and 2 cups water.
Bring to a boil , then simmer over low heat for 20-30 minutes.
When carrots are softened , scoop 1-2 cups of soup at a time into a blender or food processor.
Blend until smooth , thick and creamy.
Repeat until you have processed all the soup.
Return blended soup into the stock pot and add lentils.
Cook over low to medium-low heat for 20-30 minutes , until lentils are soft.
Refrigerate at this point to serve later , or continue to the next step.
Ladle into soup bowls and add a tablespoon of buttermilk to each serving.
Stir.
Add freshly ground pepper to taste , garnish with parsley or basil and serve.
You may also add parmesan cheese or other toppings that you like.
Serve with a thick , crusty bread and a .

Ingredients

carrots, sweet onion, celery, garlic cloves, dried brown lentils, vegetable stock, water, cumin, buttermilk, black pepper