Vegan soup
In this cold May, I have been making lots of hearty and warming dishes, that respond to my idea of comfort food.
The other day I opened the fridge and had only few ingredients, so I challenged myself and tried to make something flavorful and particular, and I came up with the idea of this vegan soup with baked carrots, fennels, lentils, turmeric and just a little bit of ginger ... and was extremely happy when Vittorio told me he loved it!
The color of the soup is nice and bright, and I thought it matched the photos I took on last Friday in Torcello, with a slightly bucolic atmosphere...
As mentioned in some older post, I tend to prefer soup with baked vegetables rather than simply boiled, I think it adds a lot of taste. This soup is perfect with some toasted brown bread or, if you wish, you can add some wild rice or another cereal, to make it a complete meal.
Find the recipe here below... and let me know if you like it!
RECIPE
BAKED CARROTS, FENNELS, LENTILS SOUP WITH TURMERIC AND GINGER
Ingredients (serves 3):
70 gr canned lentils
4 carrots
1 fennel
1 1/2 Tbsp turmeric
1 small slice of fresh ginger
2 cloves of fresh garlic
1/2 litre homemade veg broth
salt and pepper
e.v.o. oil
Method:
Peel the carrots. Roughly chop carrots and fennels, put in a baking pan and combine with 2 Tbsp of mixed turmeric and olive oil, add two crushed cloves of fresh garlic. Bake at 180° for about 45 minutes. During the last 10 minutes, add the lentils to the baking pan. Once ready, remove the garlic and blend with the hot vegetable broth (already with salt!) until nice and smooth. If you want it smooth like in my pictures, you will need to filter it... but I think that taste-wise you can leave just as it is. It will look creamier than in the photos.
Grind some pepper, adjust salt if needed, garnish with herbs of your choice and serve.
