Yes, I did this….In the peak of our summer I made a Roasted Curried Carrot and Sweet Potato Soup with Crunchy Roasted Lentils 🙂 . I just had to…I was craving soup and this is one soup I love, and not only that, I love carrots :-), the slight flavour of the curry and crispy lentils, and, and, and…. Yes, I know I shared a salad with the crispy lentils, but they are just so amazing….
I bet you all think I am crazy…but in my defense, today was a bit of a cloudy day. In fact, there was not a trace of sun, and to top it all, it was not even humid !!! Whatever, this soup happened, and it was delish !!!!
Roasted Curried Carrot and Sweet Potato Soup with Crispy Roasted Lentils
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Makes 4 cups
a little olive oil for saute’ing
1 cup chopped onion
2 fat garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
4 fresh bay leaves
3 centimeters fresh ginger, chopped
1 teaspoon curry powder (mine is a hot one! )
500 grams chopped fresh carrot
150 grams chopped fresh sweet potato
2 cups vegetable stock
Salt and Pepper
In a medium-sized pot, saute’ the onion with a little oil, then add the garlic, spices, bayleaves, ginger and curry powder. Allow to cook for a few minutes until onions are cooked and the aromas of the spices are nice and strong. Then add the carrots, sweet potato and stock. Once the stock has reached boiling point, reduce the heat to simmer and let the soup cook until all the vegetables are soft and cooked through. Taste, and if salt and pepper are necessary then add.
Bring out the blender, and blend the soup until smooth.
Top with the roasted lentils.