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Carrot soup

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Today I made a wonderful carrot soup. Sainsburys have an offer on carrots at the moment so I took this as a great opportunity to make some orange food!!! Its also almost halloween, so this will come in very handy.

 

Todays soup uses general house hold items, that you probably already have at home. Its an easy way to use up things you might not normally use and have a nice warm bowl of tasty soup.

So lets get to it.

You will need: (4 servings) For the soup: – 5 large carrots – 1 large onion – 2 vegetable stock cubes – 3 garlic cloves – 1 teaspoon of tumeric – 1 teaspoon of cumin seeds – 1/2 cup of red lentils.

For the chickpea garnish – 1/2 a can of drained chickpeas – Salt – Pepper – Curry powder

Step 1) Dice 1 large onion and 3 garlic cloves, and add to a soup pan with hot oil. Then peel and chop roughly your carrots. Allow the onions and garlic to brown. Step 2) Add 4/5 cups of water to your carrots and onions. Along with your dried spices, tumeric, cumin seeds. Step 3) Once the water begins to boil, add your 2 vegetable stock cubes and half a cup of red lentils. Step 4) Allow this to cook on a medium heat until the carrots are soft. Step 5) Now lets make the chickpea garnish. Open and drain a can of chickpeas. Put half of your chickpeas on baking paper, or an oven dish. Step 6) Sprinkle with a generous amount of salt (not too much), pepper, and curry powder. Spray with oil and cook in the oven until golden brown and crispy. This will add a real nice texture to your soup.

Finally) Once the carrots are soft blend your soup in a blender. Then serve. Garnish with the roasted chickpeas, and any other random herbs you may have. I used mint and sage.

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