spicy carrot soup
We used several Bell-View items to make this recipe.
INGREDIENTS:
1 tbsp. extra-virgin olive oil
1/4 tsp.red pepper flakes (optional)
1 medium onion finely diced
1 inch thumb ginger grated
2 tsp. Bell-View Chopped Garlic
3 tbsp. Bell-View Sliced Jalapeños, chopped
2 tbsp. tomato paste
1/2 tsp. ground paprika
1/2 tsp. ground turmeric
3 medium carrots peeled and grated
1 cup red lentils picked over and rinsed until water runs clear
4 cups prepared Veggie Soup Base
1 cup full cream
DIRECTIONS:
Heat olive oil in a pot over medium-high heat. Sprinkle in red pepper flakes (if using), and allow to bloom for about 1 minute to extract the flavors.
Add in onion, garlic, ginger, and jalapeño and sauté for 5-8 minutes, until the mixture takes on an even golden brown color. If it starts to stick or darken too fast, add a splash of water to deglaze, and reduce the heat slightly.
Once a golden brown color is achieved, add in tomato paste and continue to cook, stirring often, until it goes from a bright red to a deep rust color.
Add in the spices (ground cumin, coriander, paprika, and turmeric) and a tablespoon of water and stir until well-combined. Cook out the raw flavor of the spices for about a minute.
Deglaze the pan with vegetable broth. Add in the thoroughly rinsed red lentils and grated carrots and bring to a gentle boil. Reduce heat to low or medium-low to maintain a simmer for about 20 minutes, or until lentils are tender.
Stir in cream and lemon juice. Taste and adjust salt and pepper to preference. (Salt will vary depending on sodium content of your vegetable broth.)
Serve alone or with basmati rice.