Making A Life

Full disclosure I made carrot soup with homemade bread for dinner, but fed my kids McDonald’s for lunch. In my world that is balance. I don’t like to cook, but it has become my job Monday to Friday. Sometimes I come up with healthy and delicious meals which everyone will eat. This soup is one of those meals and pairs well with Crock Pot Bread.

I have made this many times and usually I just use cans, bags and cartons for measurements. As in a bag of carrots, a can of lentils, and a carton of chicken stock. But if you want to get technical about it:

Carrot Soup Ingredients

• 2 tsp cumin seeds
• 1/2 tsp chili flakes
• 1 Tbsp olive oil
• 8 cups of chopped carrots
• 2 cups lentils
• 1 carton of chicken or vegetable stock
• salt
• fresh chives or green onions to garnish
• crispy onions to garnish

Directions

1. Brown cumin and chili flakes in oil over low-med heat in a frying pan.
2. Bring stock, carrots, lentils and one half of the browned spice mixture to a boil
3. Reduce heat to a simmer and cook until carrots are soft
4. Remove from heat and let stand for 10 minutes
5. Blend in batches
6. season with salt, the other 1/2 of the spice mixture, fresh chives and crispy onions (in the salad aisle of the grocery store)