COMPLEX CREAMY CARROT SOUP - THE BEST!!!! (Super Easy!)

This is a super elegant (and very beautiful looking) carrot soup that's creamy and complex, boasting layers of flavourful goodness and unlike most 'cream' soups it has a so important protein. It's also really easy to make! This is one of my own inventions and currently my favourite soup, too! Guaranteed to impress even the most discerning of guests, it's hearty enough to be a main, sprinkled with roasted organic pumpkin seeds and accompanied by a rustic bread spread with Earth Balance or tahini/a nut butter and a fresh green salad. And, while it is certainly rich enough to be a perfect menu item for friends in the US celebrating Thanksgiving this coming weekend or any special occasion, I made it last Friday night just "because". It is comfort food to the max. (Photos to come!)

The ingredients/shopping list

1 large white onion,chopped 

2 tbsp light olive or sesame oil 

1 inch of chopped ginger 

3 cloves of garlic, chopped to a mince 

7 large carrots, chopped 

7 cups of water 

1 tsp cumin 

2 tsp sea salt 

1/2 tsp tumeric 

1 tsp garam masala 

1 cup split red lentils 

Saute the onion in the oil until the onion is just turning transparent and soft in a large, heavy bottomed soup pot. Add the garlic and saute half a minute longer. Add the ginger and saute another half a minute and then add the spices. Stir to mix and add the water and carrots. Bring to a boil and then drop the heat to a low simmer and cook, covered, for about 20 minutes or until a little tender. Stir in the the red lentils. Simmer covered 35-40 minutes, until the lentils have become mushy. Cool and use your food processor or blender to puree in batches. Return the soup to your soup pot. Taste and adjust salt if desired (do bear in mind that ginger will rigorously compete with salt and salt is only ever meant to highlight flavours, not dominate them...less is more, especially in this recipe/in 'cream' soups).

Serve with a crusty bread etc/as mentioned above.

Makes easily eight servings (or less as mains with seconds ;-) )

~ Once you've had three portions of this preserve your dignity and refrigerate until the next day, when it will be even better! ~

TIP:
When I saute my onions etc in olive oil, to keep the calories and albeit healthy fats from getting away on me, if I need a little more 'liquid' to get the job done after a tbsp or two of oil I add water.  It works just as well, the flavour is retained and I am not just pouring calories into the mix.  

Winter, North Shore, PEI by Suzanne O'Callaghan

 acrylic on gallery canvas

 40.64 x 50.8 cm

2015