Carrot, pumpkin and red lentil soup

Name: Carrot, pumpkin and red lentil soup
Cook time: 30 min
Yield: 6-8
Ingredients: 2 tbsp extra-virgin olive oil; 1 large brown onion, chopped; 1 1/2 tsp medium curry powder (madras-style); 750g pumpkin, peeled and cut intochunks; 2 large carrots, peeled and sliced; 1 1/2 cups red lentils, well rinsed; Small knob of ginger, sliced; 6 cups vegetable stock; 1 cup water; 4-5 tbsp chervil leaves, chopped coarsely; Cracked black pepper

Lynne Mullins

October 18, 2011

Nourishment for the whole family: Autumn vegie soup.Natalie Boog

Time:< 30 minsServes:6-8

This soup can also be made with sweet potato, if pumpkin is unavailable.

Ingredients

2 tbsp extra-virgin olive oil
1 large brown onion, chopped
1 1/2 tsp medium curry powder (madras-style)
750g pumpkin, peeled and cut intochunks
2 large carrots, peeled and sliced
1 1/2 cups red lentils, well rinsed
Small knob of ginger, sliced
6 cups vegetable stock
1 cup water
4-5 tbsp chervil leaves, chopped coarsely
Cracked black pepper

Method

Heat olive oil in a large saucepan over medium heat and add onion and curry and stir until onion is soft.
Add pumpkin, carrots, red lentils and ginger and stir well.
Add stock and water, boil, then reduce heat and simmer for 20 minutes.
Process mixture in a food processor or blender until smooth. Reheat gently and serve topped with chervil and pepper.