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Carrot and Red Onion Soup
Serves 4
Easy
Total time:
10 minutes cooling time
A sweet, fresh and thick soup perfect for lunch or a starter any time of the year.
Skip to ingredients
- 600g Carrots chopped
- 140g Red lentils
- 1L Vegetable stock
- 1 Large red onion, sliced
- 1 Tomato, skinned and chopped
- 3 Cloves of garlic, crushed and finely chopped
- 1 tsp Herbs de provence
- Pinch of salt
- A good grind of black pepper
Method
step 1
Briefly sort through the lentils, removing any odd ones.step 2
Place all the ingredients into a large sauce pan, that has a lid, bring to the boil on the hob and allow it to boil for 10 minutes with the lid on. Stirring occasionally.step 3
Reduce the heat to the minimum and simmer for 15-20 minutes, until the lentils are thoroughly cooked and the liquid is cloudy.step 4
Remove from heat and allow to cool with the lid off for around 10 minutes to prevent any splashes from burning you.step 5
Blend the mixture in the pan with a hand blender or in batches in a jug blender.step 6
Serve with another grind of pepper on top and some warmed crusty bread.
