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Fall's Orange Kumara Carrot And Lenil Soup

Samis.Foodisms's picture
Kumara (sweet potato) Carrot and Lentil soup is a perfect heart warming soup for the cold months. The color resembles the orange of autumn trees. It’s a fantastic way to use Kumara.
Ingredients
  Orange kumara 2 Large, peeled and cut into chunks (sweet potato)
  Carrots 2 Large, peeled and sliced
  Olive oil/2 tablespoons butter 1⁄2 Cup (8 tbs)
  Tomatoes 2 Large, halved
  Red onion 1 Large, roughly chopped
  Garlic 2 Clove (10 gm), peeled
  Celery stalks/1 celeriac bulb 2 , chopped
  Ground coriander 1 Teaspoon
  Ground roasted cumin 1⁄2 Teaspoon (more if you like)
  Paprika/Red chili powder 1⁄4 Teaspoon (as per your taste)
  Stock 1 1⁄2 Liter (7 cups, use chicken or vegetable stock)
  Red lentils 1 Cup (16 tbs)
  Cream 1 Cup (16 tbs) (optional)
  Parsley leaves/Coriander leaves 2 (to garnish)
  Crusty bread 2 (to serve)
Directions

GETTING READY
1. Preheat the oven to 350 degree F (180 degree C)

MAKING
2. In a baking pan, toss kumara and carrots in half of the oil, season to taste and bake for about 20 minutes.
3. Add capsicum, tomatoes, onion and garlic and celery along with remaining oil and toss. Bake for another 15-20 minutes until the vegetables are soft. You can roast the vegetables a day prior if you like.
4. Transfer the vegetables to a large soup pot. Add the spices and saute for 1 minutes.
5. Let the lentils join the vegetable then pour in the stock.
6. Bring to the boil, reduce heat, cover and simmer for 20-25 minutes or until the lentils are tender.

FINALIZING
7. Puree the soup in a liquidizer or using a electric stick blender. and check seasoning.
8. Check seasoning and reheat the soup. Blend in the cream just prior to serving. Simmer the soup after adding cream and do not let it boil.

SERVING
9. Serve the soup hot, garnished with parsley and accompanied by naan or crusty garlic bread.

TIPS

If you don’t wish to roast the vegetables, sauté them for 10 minutes in the oil and cook the soup (vegetables, lentils, spices and stock) on the stove for 30 minutes or slowly in a crock pot for about 6 to 8 hours. Blend and add cream prior to serving.

In a variation of this soup, I use pumpkin instead of lentils and add coconut milk instead of cream. If using pumpkin, roast it along with the other vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Feel: 
Smooth
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Sweet Potato
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6
Story
This is a soup that I love to make on cold days and it is so wholesome that I usually make it for dinner and serve it with crusty garlic bread of naan. I have tried this recipe using various methods and I finally tweaked the original one, which required soaking of lentils overnight, into a really quick and hassle free recipe! I have to say that kumara (sweet potato) is not one of my favorite roots but combined with lentils and carrot, it tastes fantastic. This soup is nutritious and the color is so beautiful. The last time I made this soup for a dinner party where my guests were vegetarians and they just could not figure out the ingredients of this soup! They would not believe that was made of sweet potato!
Subtitle: 
Sweet Potato and Lentil Soup

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