I could have called this a boring carrot and lentil soup but my husband, on trying it for the first time, said it was one of those soups that he could carry on eating – a bit like having a slice of cake and immediately wanting another slice – hence the name.
I had ended up with loads of carrots in my vegetable basket and as I like to keep my freezer well stocked, I decided to make some soup using what I had around the kitchen. Lentils are always a favourite and I added the flesh from a couple of oranges which were lingering in the fruit bowl, and to warm it up a little, some Berbere spice. I’ve always plenty of vegetable stock which I make myself from vegetable peelings and then freeze in handy quantities, so it didn’t take long before this soup was simmering on the hob.
The quantities are guesswork but close enough to repeat making the soup which my husband reckoned was in his top ‘five’ favourite soups. It was really thick and creamy with a warmth from the spice.
2 lb carrots, topped and cut into chunks
Half a bag of red lentils (approximately 250g)
3 or 4 onions, peeled and sliced
2 or 3 garlic cloves, peeled and sliced
2 heaped teaspoons Berbere spice mix
Flesh of one or two oranges in chunks
1L good quality vegetable stock
Splash of olive oil
Saute the onion and garlic for a few minutes until soft.
Add the spice and gently fry for a few seconds making sure it doesn’t burn. This releases the wonderful flavour and aroma of the spice.
Add the rest of the ingredients. Bring to a gentle boil and simmer for about 40 minutes.
Leave to cool slightly and then blend with a hand-held blender. If too thick, add water to consistency desired.
This quantity made five really good helpings for the freezer, plus one helping which was eaten straight away.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.