This soup was a failed attempt to make pumpkin soup. I started the soup off by sweating some onions and garlic, only to cut into my pumpkin and find that it was rotten! I had bought it a couple of weeks earlier and it had been sitting on my bench too long. Gak.
Damn! I had been looking forward to a big bowl of soup and had even bought some nice bread especially for it. Then I remembered a recipe I had seen in the Women’s Weekly Great Vegetarian Food cookbook that I had borrowed from the library. I had noted this recipe because I’m always looking for new ways to cook lentils (which I love).
On to Plan B: I salvaged my onions and garlic and turned them into this carrot and lentil soup instead. I didn’t have any celery or buttermilk so I left them out. Nor did I put in a full kilo of carrots. The next time I make it I’ll make sure I put in more than a kilo of carrots for a more intense carrot flavour as mine didn’t taste very carroty. So, one rotten pumpkin and almost a kilo of carrots later, I had this beautiful looking soup.
Carrot and Lentil Soup
Adapted from the Women’s Weekly Great Vegetarian Food cookbook.
1.125 litres (4 & 1/2 cups) vegetable stock
2 large brown onions (400g), chopped finely
4 cloves garlic, crushed
1 tablespoon ground cumin
6 large carrots (1 kg), chopped coarsely
2 trimmed sticks celery (150 g), chopped coarsely
2 cup (500 ml) water
1/2 cup (1oog) brown lentils
1/2 cup (125ml) buttermilk
1: Heat 1/2 cup stock in large saucepan; cook onion, half of the garlic and cumin, stirring, until onion softens. Add carrot and celery; cook, stirring, 5 minutes.
2: Add remaining stock and the water; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until carrot softens.
3: Blend or process soup, in batches, until smooth; return soup to pan. Add lentils; simmer, uncovered, about 20 minutes or until lentils are tender.
4: Stir buttermilk into hot soup and serve.