If there is any food, that seems comforting and calming, its definitely a warm bowl of soup. A sip of warm, creamy, flavorful soup during the winter is heavenly, as most of us would agree.
Adapted the recipe from here. There are quite a few versions of making a lentil & carrot soup, like adding whole veggies or lentils to the soup without blending. Even the type of lentil used might give a different taste. But, I liked this one, a modified version with a hint of ginger and sourish yogurt at the finish. And hence sticking to the same!
P.S.In all the excitement, I forgot to add the turmeric! That would be the reason for my 'pale' yellowish soupy!
CARROT LENTIL SOUP
- Ginger - small piece peeled and grated
- Cumin seeds - 1tsp
- Red chili flakes - 1tsp
- 1 medium onion - finely chopped
- 2 medium carrots - peeled and grated
- Red lentils - 3/4 cup [Masoor Dal]
- Fresh Vegetable stock - 2 to 3 Cups
- Coriander leaves - 4 or 5 stalks
- Yogurt - 3 tbsp
- Pepper powder - freshly grounded 1 tsp
- Oil - 2 tbsp
Dry roast the cumin seeds in pan over a medium heat and ground the cumin coarsely, using a grinder or a mortar-pestle.
Heat oil in the same pan, add the ginger pieces and onion and fry till browned. Add the vegetable stock along with the grated carrots, turmeric and lentils and cook over a medium heat, until the lentils are tender.
Stir in the grounded cumin. Switch off and let it cool. Blend smoothly in a blender. Transfer the soup to the pan and re-heat for about 3-4 minutes. Add some more vegetable stock if the soup is too thick.
Serve sprinkled with coriander leaves, red chili flakes and pepper powder and yogurt.
Sending this recipe to Usha's Healthy Inspirations event.