Moroccan Carrot & Lentil Soup

• portioner: 5
• aktiv tid: 30mins
• total tid: 1hr 10mins

Ingredienser

2 Tbsp. extra-virgin olive oil

1 yellow onion, finely chopped

2 garlic cloves, minced

2 Tbsp. minced fresh ginger

1/4 cup mild harissa, such as Mina brand

1 tsp. ground coriander

1/2 tsp. ground turmeric

12 oz. carrots, cut into 1/2-inch coins (peeling optional)

3/4 cup dry red lentils

4 cups (1 quart) lower-sodium vegetable broth

1 tsp. salt

1 cup filtered water

3 Tbsp. creamy cashew butter or tahini (sub 1/4 cup plain full-fat Greek yogurt)

2 tsp. fresh lemon juice

[Optional garnishes: toasted pumpkin seeds, sesame seeds, fresh herbs like cilantro or parsley, extra harissa]

Instruktioner

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions; cook until softened, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic.

Stir in carrots and cook 2 minutes. Add lentils, vegetable broth, and salt; bring mixture to a boil. Reduce heat to low, cover, and gently simmer until carrots are tender, about 35 minutes.

Carefully ladle the soup into a blender. Add 1 cup filtered water and cashew butter (or Greek yogurt). Secure lid on blender and remove center piece of lid to release steam. Place a clean kitchen towel over the opening to avoid splatters. Process soup until smooth, about 45 to 60 seconds.

Transfer soup back to the pot and stir in lemon juice. Serve.

Anteckningar

STORAGE: Refrigerate leftovers in an airtight storage container for up to 5 days.

REHEAT: Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds.

FREEZE: Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.