CARROT, KUMARA & LENTIL SOUP
Last night was one of those where I had been so busy during the day that I had forgotten to properly plan a meal for the evening. I remembered a clever recipe that a new American friend had recently shared with me and I was ready to give it a go.
This was a very healthy option for us and, as it was a tad bit chilly, it turned out to be the perfect solution...but OOOPS!!! Looking at the recipe, I scanned through to make sure I had all of the necessary ingredients and something about "crock-pot" and "6-8 hours" cought my eye!! Oh, crap - what am I going to do now?!?! Well, bugger it - I decided to try it on the stovetop as I have done with my other lentil recipes and WHEW!!! I made the right decision!
So, I have Heather's original method and my stovetop method here for you and I can tell you they are both solid! She has made this for her friends and relatives in the slow cooker and I can fully attest to the stovetop method as we all enjoyed this soup immensely last night!
I have to say that my daughter doesn't normally eat kumara, but disguised in this soup she really enjoyed it (YEA!!). I have to admit that sweet potatoes were always something I hated growing up, but I do enjoy the occasional roasted kumara now. I guess our tastes do change as we get older - so long as that doesn't mean outgrowing chocolate covered cherries, I'm down with that! ;o)
So, without further adieu...here we go...
INGREDIENTS:
1 Tbsp Rice Bran Oil
1 Lg Onion (red or brown)
2-3 Lg Carrots, peeled and grated
1-2 Stalks of Celery (or 1 Lg Celeriac Bulb), chopped
1 Tsp Coriander
1 Tsp Ground Cumin (adjust for taste)
1 3/4 Cups Lentils (I used red lentils)
2 Lg Kumara (or sweet potato), diced
6-7 Cups Stock (beef, chicken, or veggie)
1 Cup Cream
*Salt and Pepper
*Amounts vary to individual tastes.
INSTRUCTIONS:
First, in a large stockpot, lightly sauté the onion and celery/celeriac until the onions begin to soften and go clear.
Next, add cumin and coriander and cook just long enough to bring out the aromas of the spices (about 1-2 minutes).
Now, add the stock, grated carrot, diced kumara and lentils to the sautéed mixture to your stockpot on the stovetop, or combine it all in a crock-pot.
For the stovetop method, bring the contents of your pot to a boil, then reduce to medium heat and leave covered to cook for approximately 20 minutes, stirring occasionally to keep lentils from sticking to the bottom.
For the crock-pot method, cook on low for 6-8 hours or on high for 4 hours.
Now, approximately 30 minutes before ready to serve, puree the soup carefully using an immersion/stick blender.
And lastly, add the cream, salt & pepper to taste.
Thank you Heather for your contribution to NuKiwiKitchen! Much appreciated – this will become a regular in our house now as well. Also, this is a great vegan/vegetarian meal if you use veggie stock.
Cheers.
INGREDIENTS:
1 Tbsp Rice Bran Oil
1 Lg Onion (red or brown)
2-3 Lg Carrots, peeled and grated
1-2 Stalks of Celery (or 1 Lg Celeriac Bulb), chopped
1 Tsp Coriander
1 Tsp Ground Cumin (adjust for taste)
1 3/4 Cups Lentils (I used red lentils)
2 Lg Kumara (or sweet potato), diced
6-7 Cups Stock (beef, chicken, or veggie)
1 Cup Cream
*Salt and Pepper
*Amounts vary to individual tastes.
INSTRUCTIONS:
First, in a large stockpot, lightly sauté the onion and celery/celeriac until the onions begin to soften and go clear.
Next, add cumin and coriander and cook just long enough to bring out the aromas of the spices (about 1-2 minutes).
Now, add the stock, grated carrot, diced kumara and lentils to the sautéed mixture to your stockpot on the stovetop, or combine it all in a crock-pot.
For the stovetop method, bring the contents of your pot to a boil, then reduce to medium heat and leave covered to cook for approximately 20 minutes, stirring occasionally to keep lentils from sticking to the bottom.
For the crock-pot method, cook on low for 6-8 hours or on high for 4 hours.
Now, approximately 30 minutes before ready to serve, puree the soup carefully using an immersion/stick blender.
And lastly, add the cream, salt & pepper to taste.
Thank you Heather for your contribution to NuKiwiKitchen! Much appreciated – this will become a regular in our house now as well. Also, this is a great vegan/vegetarian meal if you use veggie stock.
Cheers.
4 Thoughts & Remarks:
Oh I love lentil soup. Yours looks so yummy. It's made me hungry.
That does sound really good. Thank you for translating the word "kumara", I had NO idea what it was!
Yummy, my soup turned out crappy I guess :( I liked it but no one else did!
It looks and sounds delicious. I just bought some sweet potatoes so I may have to try this recipe.
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