| 1.8°C Dublin

Get your cauldrons bubbling with Susan Jane White's recipe for wickedly warming carrot, apple and lentil soup

Close

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White.

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White.

/

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White

The belly-bombing deliciousness of hot soup on a cold day is one of life’s greatest pleasures (with the exclusion of Peaky Blinders, sneezing, and little dogs in hoodies, obviously). Autumn cannot truly exist until I start making bubbling cauldrons of soup, with plumes of garlic and ginger casting spells on our nostrils.

The fact is vegetables are mostly water, and soups are mostly, well, vegetables and water. Consequently, you’ll find this recipe deeply satisfying, as research shows that when water is incorporated into food such as soup or smoothies, satiety is improved. People also consume fewer calories. Satiety might be a worthy ally in the quest to lose excess weight. One way to find out!

Switch it up by using parsnips, butternut squash or pumpkin in place of carrots. Play around with cumin, cardamom, ground coriander or turmeric. Let your taste buds vote.

Close

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White.

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White.

Carrot, apple and red lentil soup. Recipe and photo by Susan Jane White.

Carrot, Apple & Red Lentil Soup

Serves 6
You will need:

2 white onions, peeled
2 tablespoons butter or coconut oil
3 fat cloves of garlic
50g fresh ginger root, peeled
2 teaspoons ground cumin
1 apple, peeled and chopped
600g carrots, scrubbed and chopped
200g split red lentils, rinsed
1¾L home-made chicken stock, good veggie stock or water
Freshly cracked black pepper
Dot of yoghurt, to serve (optional)
Zaatar or chilli flakes, to serve (optional)


1 Roughly chop the onions. Put a heavy-based pan over a gentle flame, add some butter or coconut oil, whichever you’re using, and add the chopped onions. Sauté them until they are glassy — this should take about 8-12 minutes.

2 Finely grate the garlic and the fresh ginger root into your pan of licky-sticky onions. Add the ground cumin to the pan, turn up the heat, then stir for 1 minute.

3 Next, keeping the heat high, add the chopped apple, the chopped carrots, the red lentils and the chicken stock, veggie stock or water, whichever you are using. Bring to a simmer and cook the soup for 30-40 minutes until the vegetables are tender.

4 Blitz half the pot’s contents into a lusciously smooth soup, and then return it to the pot. This way, you’ll keep a gorgeous chunky texture when serving. Alternatively, feel free to blitz the entire batch of soup into a velvety bowl of goodness, if that’s your preference.

5 Serve the soup with some freshly ground black pepper, a dot of yoghurt, if you are using it, and some zaatar or chilli flakes on top, if you are using them. I love to fry old breadcrumbs and add them for extra crunch and texture. Or, to serve alongside the soup, I often make a simple naan bread from two ingredients: flour and yoghurt (you’ll find the link to the recipe below. There’s a gluten-free and vegan version too). 

Home & Property

Get the best home, property and gardening stories straight to your inbox every Saturday.

This field is required


Most Watched





Privacy