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This is the perfect soup for when the leaves have fallen

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Warm, fragrant, hearty: the oldest dish in the world will lighten your mood with every spoonful. This roasted carrot soup combines healthy with extremely tasty.  

Roasted carrot soup with lemon 

Serves four

Preheat the oven at 175 °C.
Peel 750 grams of carrot and cut it into big chunks. 
Heat 3 tablespoons of olive oil in a soup pan. 
Add the carrots and fry at medium heat for 5 minutes. 
Put all of it in an oven dish. 

Add 2 cloves of garlic in slices, the zest and juice of 1 lime and  ½ tablespoon of cumin seed. 
Cover with aluminium foil and put in the oven for 40 minutes. 

Heat 1 tablespoon of olive oil in the soup pan. Fry 1 frittered onion on a low heat. Add 150 grams of red lentils,  ½ tablespoon of ras-el-hanout (Moroccan herb mix), 2 leaves of laurel and 6 dl of vegetable stock and bring to a boil. 
Let the soup simmer for 25 minutes. Add the carrot to the lentils, remove the laurel leaves (!) and mash the soup. 

Sprinkle 2 tablespoons of coarsely chopped fresh cilantro. Cut 2 limes in wedges. Serve the soup with the lime wedges, to squeeze out the juice to taste. 
Tasty with some warm Arabic flatbread. 

Variation: for a burgoo, add a can of chick peas when the soup is ready. Add some grinded pepper to taste. 

Photo: Felix Russell-Saw

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