Warm soup on a chilly fall night? Nothing better.
I first fell in love with thick, blended soups in Ireland. It became my mission to try the unique blends at every pub we visited. Guinness? I was all about brown bread and soup. The rich texture and melded flavors are so comforting – and perfect for dipping.
Try this roasted veggie and lentil blend with fresh baked bread for the ultimate comfort meal. It’s a perfect Meatless Monday option, packed with protein and nutrients. And the best part? You’ll have leftovers the rest of the week.
Carrot Lentil Soup
- 6 cups vegetable stock (recipe here)
- 1 can diced tomatoes
- 1.5 cups red lentils
- 5 large carrots, sliced
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 garlic cloves
- 1 t turmeric
- 1 t coriander
- 1 t garam masala
- 1/2 t cinnamon
Place all ingredients into large stock pot. Bring to a boil, cover the soup and simmer for about 30 minutes or until lentils are soft. Carefully pour into blender (or use an immersion blender – magic!) and mix until smooth. Garnish with a fresh sprig of coriander or parsley and serve with fresh, homemade bread.