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Monday, January 16, 2012

Carrot and Red Lentil Soup with Asian Spices

From the kitchen of One Perfect Bite...I had a substantial quantity of carrots that had to be used, and a recipe that uses lots of them that I had long wanted to try. Guess what I did today? The recipe comes from the old Union Square Cafe Cookbook and it's for a silken carrot soup that has Indian overtones. It has a mild curry flavor and a pleasant warmth that comes from the addition of a small amount of cayenne pepper. The soup may be too spicy for children, but adults will love it. Its real glory, however, is a molten and riveting color that will brighten the gloomiest of days. While there is some chopping involved, this soup is easy to make and table ready in about an hour. I think you will like it, especially if your palate is seeking new flavors. Even the Silver Fox, who looks askance at any preparation that involves copious amounts of vegetables, enjoyed it. I hope you will give this a try. Here's the recipe.

Carrot and Red Lentil Soup with Asian Spices...from the kitchen of One Perfect Bite adapted from The Union Square Cafe Cookbook

2 tablespoons extra-virgin olive oil
1-1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups peeled and sliced carrots
1/2 cup sliced celery
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

1) Heat olive oil in a 3-quart pot or Dutch oven over low heat. Stir in ginger and spices and cook for 1 minute. Add onions, parsnips, carrot, and celery. Season with salt and pepper. Raise heat to medium, cover, and cook for 10 to 15 minutes, stirring occasionally until vegetables are softened, but not browned.
2) Stir in lentils and basmati rice, mixing until well combined with vegetables. Add stock or water and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes, until vegetables and rice are tender. In batches, puree the soup in a blender until smooth.
3) Return soup to saucepan, bring back to a boil, and stir in coconut milk and lime juice. Cook for 1 more minute and serve. Yield: 6 servings.

One Year Ago Today: Parmesan Tortilla Crisps

Two Years Ago Today: Sweetheart Shortbread


Food, Fun and Life in the Charente said...

Saved to my 'to do' list this really sound good to me. Take care Diane

Yan said...

The soup full of spices aroma and some sour lime ! Bon appetit !

Ginny said...

Red lentils must be becoming very popular. I had never heard of them all my life, but just this year I have been hearing and seeing them everywhere!

vianney said...

I love all the spices in this bowl and lentils are my fav! thanks

Hovkonditorn said...

I like this soup, so many good flavors!

Cloudia said...

Aloha from Waikiki
Comfort Spiral

> < } } ( ° >


MissB said...

Wonderfull soup! :)

StephenC said...

If (as you say) it tastes as lovely as it looks, you've hit a home run.

Priyanka said...

This is my favorite soup....anytime m ill this is what I make.
Loved your take on it--adding carrots, will try your twist the next time :)

Kim said...

I will definitly try it. It's going to be the next soup I'll prepare. The blend of veggies and spices will please me for sure!

Tanna at The Brick Street Bungalow said...

Mmmmm... parsnips, allspice, cayenne, cumin, curry, coriander... a tastebud explosion! Thank you, Mary. Hope you have a wonderful day. blessings ~ Tanna
PS I'm hoping that I break the bad things coming in threes! LOL!

Jenn said...

It does sounds wonderful.. and it looks warm and creamy - my favorite type of soup :) If I don't tell Chris what's in it, I can probably get a way with making this!

Rosemary said...

Just one quick scan of the ingredients and I'm sold on trying this one, very soon. And like Ginny said, red lentils seem to be popping up more and more. I'll have to look harder.

The Blonde Duck said...

So fresh and light!

Kavi said...

Being an Asian, I can tell that soup is going to be full of aromatic flavors!
Kavi (Edible Entertainment)
Ongoing Event:(Kid's Delight - Something Sweet)

whozyerdanny said...

This will warm up my winter !!!

What's Baking?? said...

You always do whipped up beautiful and delicious food. Good thing I am not your neighbour or else, you'll be seeing me a permanent fixture in your kitchen! :D Have a blessed day, Mary!

From the Kitchen said...

The color makes one feel warm and cozy. I have a great number of carrots in the refrigerator and will add the parsnips to my list for today's shopping (in preparation for more snow? ). To answer your question: We had about six inches of snow that has stuck around because of low temperatures. By this time last year, we'd had 22 inches.


Priya said...

Super comforting and flavourful super filling soup.

At Anna's kitchen table said...

I think I'd love this soup!!

Barbara said...

We're all about red lentils today, Mary. :)
Looks and reads like a lovely soup with unusual spices.

Vicki Bensinger said...

Such fantastic flavors in this soup and spices. I love it and it looks so smooth and creamy. I'll have to make this sometime for myself, since my hubby isn't a fan of curry.

Thank you for sharing this and Happy New Year!

KimH said...

Oh Yum!! Im definitely going to be trying this soon. Also, I plan to can some for cold snowy days and a quick heat up.

I love the dishes you share.. They're the absolute BEST!

Sofia.Lopez said...

Hello Mary,
Hmmm I loved your soup, very warming and delicious...i almost smell the spicy scent...!
Have a nice day ;)

Joanne said...

This reminds me of a carrot and red lentil ragout from the NY Times that I made not too long ago! I can't wait to try that combo with this new flavor profile!

Tender B. said...

I like the twist you put on traditional carrot soup with this one.

Jacquelyn said...

Hi Mary! Some of my favorite ingredients are in here, curry, parsnips & lentils. This soup also has such beautiful color.

Leslie said...

Ohh. I love the addition of the coconut milk!!!

Kati said...

What a great way to use up some of your extra veggies! I love it. And lentils are by far one of my favorite fiber-rich soup add ins. Yum!

Emily Malloy said...

Pure heaven!

igloo cooking said...

hummm, que delicia una cremita perfecta para calentarse un poquito del frío que estamos teniendo! oyeee que bonitos los corazones rosas... como pasa el tiempo, verdad? Besos

Chiara said...

good flavors for a good and warm winter soup!

Becky said...

Ooh, we grew parsnips for the first time this year. I hope I have enough left to try this.

teresa said...

oh wow, this looks so warming and delicious, great flavors!

Stephanie said...

I am on such a lentil soup kick these days. I've been making consecutive pots weekly and I'm always on the lookout for new and interesting takes on it. I started to panic when I ate through my last batch and didn't have another on the horizon. :) Thanks for sharing this version, looks excellent.

Lois said...

That appeals to my need for soup these days! Thank you, I'll be making it asap.

David said...

Mary, Maybe this delicious soup can be employed to encourage my better half to eat her veggies! Take Care, Big Daddy Dave

Grubarazzi said...

Beautiful soup!

Mary said...

Kati, I was unable to comment elsewhere, but I wanted you to know how much I appreciated your visit and your participation. I hope you have a great day. Blessings...Mary

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