Fall's Orange Kumara Carrot and Lenil Soup Recipe
Kumara (sweet potato) Carrot and Lentil soup is a perfect heart warming soup for the cold months. The color resembles the orange of autumn trees. It’s a fantastic way to use Kumara.
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupExotic
Ingredients
| Orange Kumara (sweet potato) – 2 large, peeled and cut into chunks | ||
| Carrots – 2 large, peeled and sliced | ||
| Olive oil - ½ cup (or use 2 tablespoons butter) | ||
| Tomatoes – 2 large, halved | ||
| Red onion – 1 large, roughly chopped | ||
| Garlic – 2 cloves, peeled | ||
| Celery – 2 stalks, chopped (or 1 Celeriac Bulb) | ||
| Ground coriander | 1 Teaspoon | |
| Roasted ground cumin – ½ teaspoon (or more if you like) | ||
| Paprika or red chili powder – ¼ teaspoon (or as per your taste) | ||
| Stock - 1 ½ litres (6 -7 cups) (use chicken or vegetable stock) | ||
| Red lentils | 1 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| Parsley or coriander leaves to garnish and crusty bread to serve | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 350 degree F (180 degree C)
MAKING
2. In a baking pan, toss kumara and carrots in half of the oil, season to taste and bake for about 20 minutes.
3. Add capsicum, tomatoes, onion and garlic and celery along with remaining oil and toss. Bake for another 15-20 minutes until the vegetables are soft. You can roast the vegetables a day prior if you like.
4. Transfer the vegetables to a large soup pot. Add the spices and saute for 1 minutes.
5. Let the lentils join the vegetable then pour in the stock.
6. Bring to the boil, reduce heat, cover and simmer for 20-25 minutes or until the lentils are tender.
FINALIZING
7. Puree the soup in a liquidizer or using a electric stick blender. and check seasoning.
8. Check seasoning and reheat the soup. Blend in the cream just prior to serving. Simmer the soup after adding cream and do not let it boil.
SERVING
9. Serve the soup hot, garnished with parsley and accompanied by naan or crusty garlic bread.
TIPS
If you don’t wish to roast the vegetables, sauté them for 10 minutes in the oil and cook the soup (vegetables, lentils, spices and stock) on the stove for 30 minutes or slowly in a crock pot for about 6 to 8 hours. Blend and add cream prior to serving.
In a variation of this soup, I use pumpkin instead of lentils and add coconut milk instead of cream. If using pumpkin, roast it along with the other vegetables.
1. Preheat the oven to 350 degree F (180 degree C)
MAKING
2. In a baking pan, toss kumara and carrots in half of the oil, season to taste and bake for about 20 minutes.
3. Add capsicum, tomatoes, onion and garlic and celery along with remaining oil and toss. Bake for another 15-20 minutes until the vegetables are soft. You can roast the vegetables a day prior if you like.
4. Transfer the vegetables to a large soup pot. Add the spices and saute for 1 minutes.
5. Let the lentils join the vegetable then pour in the stock.
6. Bring to the boil, reduce heat, cover and simmer for 20-25 minutes or until the lentils are tender.
FINALIZING
7. Puree the soup in a liquidizer or using a electric stick blender. and check seasoning.
8. Check seasoning and reheat the soup. Blend in the cream just prior to serving. Simmer the soup after adding cream and do not let it boil.
SERVING
9. Serve the soup hot, garnished with parsley and accompanied by naan or crusty garlic bread.
TIPS
If you don’t wish to roast the vegetables, sauté them for 10 minutes in the oil and cook the soup (vegetables, lentils, spices and stock) on the stove for 30 minutes or slowly in a crock pot for about 6 to 8 hours. Blend and add cream prior to serving.
In a variation of this soup, I use pumpkin instead of lentils and add coconut milk instead of cream. If using pumpkin, roast it along with the other vegetables.
