Smoky Carrot - Garlic Soup
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 4
While it really is a relatively simple puree of carrots, red lentils and zucchini in essence, by adding over half a head of fresh garlic, smoky chipotle pepper, ancho pepper, smoked paprika and achiote powder it delivers a sneaky heat perfect for thawing out after apple picking, trick-or-treating or a long outdoor recess.
Ingredients
- 3 medium-large carrots, diced shopping list
- 1 large zucchini, peeled and diced shopping list
- 8 cloves garlic, peeled and cracked but left whole shopping list
- water, to cover shopping list
- 2 tsp smoked paprika shopping list
- ¼-½ tsp chipotle chili powder shopping list
- ½ tsp ancho chili powder shopping list
- ½ tsp achiote powder shopping list
- ½ tsp Kosher salt shopping list
- 2 packets Truvia shopping list
- ¼ cup red lentils shopping list
How to make it
- Combine carrots, zucchini and garlic in a large pot and cover with cold water.
- Add the paprika, chipotle, ancho and achiote powders and Kosher salt. Cover and bring to a boil, then reduce heat and simmer 1 hour, until vegetables are falling apart.
- With an immersion blender (or in batches in a food processor), puree mixture until smooth. Return to pot.
- Stir in Truvia and lentils (along with up to ½ cup water if needed), re-cover and simmer a further 30 minutes, until lentils are tender.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Groups
-
Good To Freeze
132 members -
Comfort Foods
784 members -
Vegan
423 members -
Eat Light Healthy
457 members -
Cooking For Food Allergies
45 members -
Garlic Lovers
461 members -
Fresh Food Cooking
120 members -
Eggless Cooking Egg Substitues
50 members -
Dairy Free
110 members -
Family Favourites
134 members
Reviews & Comments 1
-
All Comments
-
Your Comments