Sophie's carrot lentil & ginger soup

Ingredients

• 1 large red onion, peeled & finely diced
• 2 fat cloves of fresh garlic, peeled & finely diced
• 500 g of young carrots, peeled, top & ends removed & diced into rounds ( weighted with peel on )
• 1500 ml of a good vegetable stock
• 1 teaspoon of ground cumin powder
• 1 teaspoon of fennel seeds, grinded in a pestle & mortar
• a 2 cm x 2 cm piece of fresh ginger, peeled & finely cut up
• 200 g of dried red lentils ( not from a can )
• a few finely grinds of black pepper
• a fruity EVOO
• To serve: a few pinches of pimentón picanté powder
• gluten free minarine

You may like

Spanish lentil soup

Preparation

• Take a large cooking pot with fitting lid or a steam cooker pot. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up on medium high heat.
• When hot, add the pieces of red onion & garlic. Sweat the onion & garlic for about 5 minutes. Add the cumin, finely grinded fennel seeds, carrots & ginger pieces. Fry for about 1 to 2 minutes. Stir frequently.
• Add the lentils, vegetable stock & a few grinds of black pepper. Stir everything around & put the heat up on high.
• If you use a steam cooker or pressure cooker, place the fitting lid on & let the pot sit on the high fire for about 15 minutes.
• When the valve is making a lot of noise, turn the heat off & place the cooking pot carefully on another unheated heat & with the help of a wooden spoon , set the air free.
• Wait until the valve is completely air free & take away the fitting lid. Taste the soup. It has to taste fab. If you don't have a pressure cooker, boil the soup until all of the veggies are tender and cooked through on medium high heat.
• Mix the soup completely & ladddle into large soup bowls. Garnish with a few pinches of Pimentón picanté & enjoy with some good pieces of fresh baguette & some minarine.