Pumpkin, Carrot and Red Lentil Soup
Pumpkin, Carrot and Red Lentil Soup is a comforting meal, deliciously spiced with cumin, coriander and turmeric. Easy to make. Nourishing too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mybabyeats.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Grater
- Wooden spoon
- Immersion blender
- Food processor
- Ladle
- Colander
- Mixing bowl
- Thermomix
- Simmering basket
- Spatula
- Serving bowl
Ingredients
- 2 carrots (peeled (Thermomixers: roughly chopped))
- 1 brown onion (peeled (Thermomixers: quartered))
- 2 garlic cloves (peeled)
- 1 tbs olive oil
- 500 g pumpkin (peeled (Thermomixers: roughly chopped))
- 150 g split red lentils (rinsed well (Note 1))
- 500 ml vegetable stock ((Note 2))
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander seeds
- 1/4 tsp ground black pepper
- 1 tbs tomato paste (low-sodium variety optional)
- fresh coriander (to garnish)
- salt
- pepper
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