Carrot And Lentil Soup

Carrots are excellent for the eyes. Carrots contains large quantities of vitamin A, in the form of beta carotene. Beta carotene is an anti-oxidant, and thus it prevents cell degeneration. Anti-oxidants also slow down the ageing process. A carrot a day keeps you younger, longer. Carrots are also good for the skin, hair and nails. Carrots can regulate blood sugar levels. Carrots are a great way to infuse good nutrition and great flavour into your diet. Here comes rich, hot and comforting soup to pamper your senses.

This soup is going to participate in

JFI:DECEMBER:CARROTS hosted by 'The Cooker' which was founded by Indira of Mahanandi and also to My Legume Love Affair - Fifth Helping hosted by Briciole which was founded by Susan of The Well-Seasoned Cook.

INGREDIENTS:

• 2 tsp Cumin/Jeera
• 2 tbsp Olive oil
• 1/2 tbsp Chilli flakes
• 1/2 kg Carrots, peeled, washed and coarsely grated
• 1/2 lit hot Vegetable stock
• 1/4 tbsp Pepper powder
• 1/4 gm Red lentils/Masoor dal, wash and soak (atleast 1/2 hr)
• 1/4 lit Coconut milk
• Salt to taste (optional)

PREPERATION:

• In a large saucepan and roast the cumin seeds and chilli flakes till cumin seeds starts to splutter. Scoop out about half of the seeds with a spoon and set aside.
• Add the oil, grated carrots, lentils, stock and coconut milk to the pan and bring it to boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste by sprinkling of the reserved toasted spices, salt and pepper powder.
• Serve with warmed bread or naan.
• Last but not least add your 'love' to make the dish 'YUMMY'.