Carrot Lentil Soup w/ Orange



Oranges in your soup? Sure, why not!! I got this recipe from a friend on Flickr and I adapted it slightly since I didn’t have all the ingredients floating about in my kitchen. The soup is delicious, and the orange notes are very subtle. Here’s the adapted version of the recipe (in metric because I was too lazy to convert to imperial):

Creamy Carrot Soup with Lentils and Orange

1 small onion, chopped finely

300 grams carrots, washed, peeled and sliced

2 cloves of garlic, minced

.75 liters vegetable broth

100 grams lentils (the original recipes calls for red lentils, I used a mix of red and green)

1/2 t agave nectar (more or less to taste)

juice of half an orange

handful of cashews

50 ml water

salt and pepper, to taste

1. Saute onion with a bit of oil in a large saucepan until translucent

2. Add garlic and carrots and saute a few more minutes

3. Pour in vegetable broth and lentils

4. Stir, stir, stir

5. Bring to a boil, cover, and reduce heat to a simmer

6. Simmer for about 30 minutes, or until lentils are tender

7. Meanwhile, place a handful of raw cashews in a blender with the water and process until creamy

8. Add agave nectar and orange juice and process for a few more seconds

9. Remove soup from heat and allow to cool slightly

10. CAREFULLY pour soup into blender with cashew mixture and process until smooth (you may need to do this in batches)

11. Transfer to bowls and season with salt and pepper