Monday, March 17, 2014

Creamy Carrot, Sweet Potato & Lentil Soup

1922181_655481741174564_739809224_nStep aside, French onion soup and au revoir, buttery bisque! This creamy soup with lentil topping is a great meal during this season of transition from colder to warmer weather or, depending on where you are, from warmer to colder weather. The soup is a great way to detox since it’s easy to digest and packed with nutrients, especially beta-carotene, that will have your skin glowing. The lentil-walnut topping lightens the dish and adds protein and fiber to turn it into a hearty meal. Lentils are packed with folic acid and protein and the walnuts add an omega-3 boost, making this a great energy-boosting meal, but also comfort food thanks to the sweet potato and creaminess of the soup. It’s half-salad, half-soup and all delicious. This is an easy make-ahead meal to serve to a crowd or keep leftovers for yourself and enjoy the next day. Bon appétit! Creamy Carrot-Sweet Potato Lentil Soup Serves 2 Soup Ingredients
  • 2 large carrots
  • 1 sweet potato (around 1 cup, diced)
  • Salt/pepper to taste
  • 1 Tbsp. of coconut oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 leek
  • A piece of fresh ginger, to taste
Optional
  • a pinch of cinnamon
  • ½ cup of coconut milk or almond milk
  • 1 cup of water (or more, depending on the size of your sauce pan — enough to cover the vegetables.)
Lentil topping ingredients
  • ½ cup of French / “Du Puy” /green lentils, cooked
  • 1 tsp. of Dijon mustard
  • 1 tsp. of apple cider vinegar
  • 1 tsp. of lemon juice
  • 1 Tbsp. of olive oil (or ½ Tbsp of olive oil and ½ Tbsp of walnut oil)
  • 1 tsp. of maple syrup
  • A pinch of each of (or as many as you have or like of) the following spices: coriander, cinnamon, cayenne, cumin, turmeric, black pepper, sea salt, nutmeg, cloves, cardamom)
Optional (for an even creamier texture)
  • 2 tsp. of tahini
Final touches
  • 2 Tbsp. of walnuts, toasted
Optional garnish (if you’re fancy)
  • a few sprigs of herbs such as parsley or cilantro
  • handful of arugula or spicy mustard greens and
  • drizzle of walnut oil
Directions for soup Add onion, garlic, ginger and leeks to a sautée pan on medium heat with coconut oil. Sautée for a few minutes or until the onions are translucent. Peel and chop carrot and sweet potato into 1-inch chunks. Sautée for another few minutes. Add spices. Cover vegetables with water. Lower heat, cover and let simmer until the veggies are soft. Add to a blender (preferably a Vitamix for the creamiest texture imaginable!) or mix with an immersion blender until smooth. Add coconut or almond milk and stir. For the lentil-walnut topping: Whisk all dressing ingredients together. Pour over lentils and mix well. To serve. Warm soup over the stove. (The soup should be thick so it can hold the lentil topping … and fill you up!) Pour into a bowl, top with lentil mixture and toasted walnuts. Add garnish. Bon appétit! Rebecca Leffler’s new book “Green, Glam & Gourmande” is available here. Source:- http://www.mindbodygreen.com/0-12921/creamy-carrot-sweet-potato-lentil-soup.html

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