I am still not familiar with my slow cooker, so again a soup cooked in traditional way for Cindy’s Thursday Soup or Stew Night.
Carrot, lentil & orange soup
And as usual I substituted the coriander leaves with parsley.
-========= REZKONV-Recipe – RezkonvSuite v1.3
Title: Carrot, lentil & orange soup
Categories: Soup, Vegetarian
Yield: 4 Servings
1 Cumin seeds
2 Coriander seeds
1 Onion chopped
225 grams Carrots diced
75 grams Red lentils
300 ml Orange juice
2 tablesp. Low-fat natural yogurt
Fresh chopped coriander to garnish
Pinch paprika to garnish
600 ml Vegetable stock
============================ SOURCE ============================
Good Food Vegetarian Christmas, December 2006
— Edited *RK* 02/01/2007 by
— Ulrike Westphal
1. Crush the seeds in a pestle and mortar, then dry-fry for 2 mins
in a large pan until lightly browned. Add the onion, carrots,
lentils, orange juice, stock and seasoning, then bring to the boil.
Cover and simmer for 30 mins until the lentils are soft.
2. Transfer to a food processor in batches and process until smooth.
Return to the pan, then gently reheat, stirring occasionally. Adjust
seasoning to taste. Ladle into individual serving bowls, swirl the
yogurt over and sprinkle with the chopped coriander leaves and
paprika. Serve immediately.
Nutritition per serving: 92 kcalories, protein 4g, carbohydrate 17g,
fat 1g, saturated fat 0g, fibre 2g, sugar 0g, salt 0.56g
:Easy
:Prep 15 mins
:Cook 35 mins
=====
Thyme for Cooking
That looks like a lovely soup! I’d use parsley rather than the coriander, too (although I know I’m in the minority)