Recipes and facts – Carrot

Carrot and Lentil soup – Sharron’s Own from the World Carrot Museum website

  • 1 large onion
  • a little vegetable oil
  • 4 large carrots. Scrubbed or peeled and chopped (cut in rounds for speed)
  •  4 ounces of orange lentils
  • 1 large tin of tomatoes
  • 2 pints of vegetable stock or water

Chop the onion into medium size pieces and place into a saucepan with the oil. Fry the onions until they are soft and translucent then add the carrots.

Add all the stock or water and bring to the boil.

Turn the heat down to a simmer and add the lentils, cover with a lid and leave to simmer for 15 minutes or until lentils are soft and have absorbed most of the liquid.

Blend the soup in the saucepan with a hand blender and then add any extra liquid (either water or stock) to the thickness you want.

Add the tin of tomatoes and carry on blending until you have a smooth orange soup. The soup is now complete and should be brought back to the boil for a few moments to ensure the tomatoes are heated through.

If you wish add any extra flavourings that you like, such as garlic or herbs, but do taste the soup beforehand as the flavour is so good it doesn’t really need much else.

To garnish you could add chives and a little blob of crème fresh but again that is optional.

Serve with your favourite bread either hot or cold.

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