Category: Something to Eat - Happy, carrot soup!
I love this carrot soup for so many reasons! The colour is just so glorious you cannot help but be happy when you eat it. This is the most amazing opportunity to build our kids immune systems into the strongest versions of themselves with maximum nutrition.
I love this recipe because vegetables and lentils together make a complete protein. Plus lots of natural anti viral foods. This recipe freezes brilliantly, makes great baby food and is super nourishing.
For a long long time I really struggled to get my kids to eat soup. We started out with carrots and water! Now we can add lots of other goodies in so if your kids are struggling with soup - keep going!
Repeated exposure is the trick with simple ingredients. Real, simple, nourishing foods.
Ingredients
- 4 large organic carrots (skins on)
- 1 large onion
- 1 garlic bulb (try for Australian garlic)
- 1 medium sweet potato (skins on)
- 1 red capsicum
- 2 tomatos
- 4 tbs organic olive oil
- 1 cup of red lentils (rinsed and drained)
- 1 knob ginger peeled
- 1 tb tamari or 1/2 tsp himalayan sea salt or one vegetable stock cube
- 3 cups filtered water - 4 if you like it thinner
Directions
- Finely chop onion and garlic and add to hot soup pot with oil and sauté for 2 minutes at high heat
- Finely chop remaining vegetables and add to onion and garlic medium heat
- Add water, salt and stock gently stirring
- Add lentils
- Cook with lid on gentle heat for 30 minutes
- Puree until smooth
Thermomix
- Add onion, garlic and oil and blitz for 3 second on speed 10 then cook for 1 minute on speed 1
- Chop vegetables into pieces by hand and add blitz for 6 seconds on speed 5
- Add water then mix for 2 seconds on speed 4
- Add lentils and salt
- Put Mixing Cup on
- Cook for 25 minutes at 100 degrees on speed 2
- Blitz on speed 10 to puree
- Pour into Thermomix bowl and allow to cool
- Serve with garlic toast dippers with butter and top with magic sprinkles!
