Well, thankfully, carrots can be deep-frozen quite easily - peel them, cut 'em up, blanch them, freeze them.
But today, they made my low-calorie, low-fat dinner in a lovely soup, with red lentils, orange juice, ginger, chili, and coriander.
This turned out much nicer than I anticipated - I make variations of this soup pretty often, as I'm a bit of a fan of lentils and spicy cream soups ...
Spicy Carrot Soup with orange and coriander
2 medium carrots
1/2 medium onion
1 cup of red lentils
6 cups of broth (or water + chicken stock cube ...)
1 orange
1/2 inch slice of fresh ginger
1 clove of garlic
1 bird-eye chili (or other - I like it really spicy, but obviously that's up to your taste)
1 tablespoon fish sauce
Chop the onion, ginger and garlic - no need to deliberate, as the soup will be blended later!
Heat one tablespoon of vegetable oil in a pot, roast the onion over medium heat until it's getting tender. Add garlic and chili, roast a bit longer and let the garlic take some colour, but don't let it burn.
Add one cup of red lentils, and 6 cups of broth. Bring to a boil.
Peel and cube the carrots, add to the pot. Let simmer for 10 - 15 minutes, or until the carrots and lentils are very tender.
Peel and chop the ginger, and juice the orange. Add to the soup.
In the meantime, finely chop the coriander green.
Get your blender, and blend soup until no chunks are left. Add coriander green and fish sauce (to taste).
Enjoy.
No comments:
Post a Comment