It's SOUP SEASON, guys!
Tonight I formally capitulated to fall by making a spicy, thick gingery soup to stave off the first round of early colds that seem to be everywhere this week. Gross. I have too much to do to be sick! But not too much to do not to whip up a batch of this super simple soup. Souper.
ok, ok, I'll stop.
Here's what you'll need:
10 cup or more soup pot
immersion blender
1 large onion
3 cloves of garlic or more (loves me some garlic, yo.)
1.5 cups of dry red lentils, rinsed and strained.
4 cups of chopped carrots
2 T of diced fresh ginger (or even more. I'm embarrassed at how much I put in. Probably 4 T).
1 T of olive oil (or less to taste)
6-7 cups low sodium veggie broth or water in a pinch.
if you use water, include 1 cup of chopped celery tops and a tomato and some dried basil, chilli flakes and parsley to fake out veggie broth.
1 bay leaf
1 diced jalapeno (opt).
1 tsp paprika
2 tsp ground cumin
several twists of fresh black pepper
dash (or more) of cayenne powder. Probably not more than 2 tsp though, really.
Here's what you do!
heat up the oil in the pot; while it's heating, chop the onion and garlic and carrots.
sauté the onion and garlic and ginger until the onion is translucent; about 4 mins or so.
add the carrot and saute for another 5.
If you forgot to get veggie broth and will be using water, now is the time to add the extra ingredients listed above along with about 1/2 cup of water. Simmer for about 2 mins. If you're adding a jalapeno, dice it and add it now. I use the seeds and all because I'm a sucker for spice.
add the lentils and the rest of the spices. and stir thoroughly. Let simmer for another minute or two for the lentils to absorb the concentrated yumminess.
pour in the rest of the broth/water and stir thoroughly again and bring to a boil with the lid on the pot. When it boils, turn it down to simmer for about 20 minutes or until the lentils are well mushy.
Puree to desired creaminess with the immersion blender and simmer for another 5 and voila! This makes about 5 servings of 1.5 cups each. For a thinner soup, add more water after blending and stir well in; I like a soup I can stand a spoon up in, though.
serve with pumpkin seed cranberry crusty bread and enjoy!!
