I originally posted a variation of this recipe 18 months ago here but shockingly there were no photographs!
The original inspiration behind this recipe comes from Sara Lewis’ Book ‘Ultimate Slow Cooker’ but I have simplified the process and the ingredients further – with fantastic results (in my opinion!)…
Spicy Slow Cooked Carrot, Ginger and Lentil Soup – Serves 4 (Generously!)
You will need:
- 500g (approx. 1lb) Carrots
- 1 Large Onion
- 100g (3½oz) Dried Red lentils
- 2 Cubes Frozen Crushed Ginger - the equivalent of 2 teaspoons or 1-2″ of Fresh Ginger (grated).
- 1 Vegetable Stock Cube
- 15ml (1 tbsp or 3 tsp) Curry Paste
- Black pepper
- 2 Pints Boiling Water
Peel and dice the carrots and onion
Pop in a standard slow cooker and crumble over a vegetable stock cube
Wash and drain the red lentils (ensuring water runs clear) and add
Add the curry paste and black pepper and stir all the ingredients together
Pour over enough boiling water to cover the ingredients – this will be approx. 2 pints. Ensure there is at least an inch without water from the top.
Don’t forget the ginger! Like I nearly did…oops!
Another good stir, pop the lid on, put cooker on low for 4-6 hours.
When all the ingredients are fully cooked, using a hand blender, blend the contents directly in the pot. Be careful as the liquid is hot.
If you are serving straight away and wish to make the soup creamier you may wish to add some milk (to desired taste) and stir thoroughly. If reheating later I wouldn’t add milk until reheating stage. I don’t always add milk, although milk is a good way to calm it down if too much curry paste has been added.
You may wonder why the above soup is so pale for a carrot soup? That’s because it’s parsnip and apple. This is the recipe I was planning on posting but it didn’t turn out quite as hoped! I’ll perfect it and post next week…
This soup can be kept refrigerated for 3 days or frozen for up to a month.
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!
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