Triple C Soup - Curried Cauliflower, Carrot and Lentil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup is a super-soup. High in protein, fiber, low in fat and sodium. Lots of iron, vitamin A and C. This also has an outstanding taste. Takes some time, but well worth it. Ingredients:
1 1/2 cups carrot, peeled and coarsely chopped |
2 cups cauliflower, broken into florets |
1 cup red lentils |
1/2 tsp cayenne |
2 tsp curry powder |
2 chicken stock cubes |
1 cup unsweetened soy milk |
2 tsp sunflower oil |
8 cups water |
Directions:
1. Preheat oven to 450. Peel the carrots and coarsely chop. Break cauliflower into florets.
2. In a shallow roasting pan, add oil and spices (curry and cayenne). Mix vegetables in roasting pan until they are coated and roast the veggies until fragrant and partially cooked through - approximately 20-30 minutes. Occasionally stir the veggies.
3. While the veggies are cooking, fill a large pot with water, add the chicken stock and the lentils. Cook to boiling and then simmer on low until the veggies are done.
4. Once veggies are cooked, place them in a blender with 2-3 cups of the cooking liquid. Be careful as the veggies and soup are hot. Blend the veggies into a puree. Add the puree to the lentil soup.
5. Heat the soup through until the lentils are tender. They should take another 15 minutes. Just before serving, add the soy milk to give the soup a creamy consistency.
6. Serve hot.
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