With a high speed blender at home you can, in basically no time at all, make smoothies, sauces, dressings and ice creams to mention just a few things – you can also make a delicious soups in a snap. Just mix your raw veggies until completely smooth, then just transfer to a saucepan and let the whole thing simmer for a couple of minutes. Done!
For an even more hearty soup, add some kind of topping (could be shaved veggies, beans, nuts, seeds or quinoa as I have done here. I also added some red lentils.) Note: If you want to do the same and are using soaked and/or sprouted ones you can just add them without any cooking, but if you’re using raw ones you would want to cook them first.
In this recipe I use carrots and tomatoes as the base for the soup – but adding fennel, parsnip, pumpkin or whatever you find in you fridge could be a fun twist.Print
Carrot Tomato Soup With Red Lentils And Quinoa
- Servings : 4 1x
700 g carrots
500 g crushed tomatoes
1 small red onion
2 garlic cloves
4 dried organic apricots
1 liter of water
2 Tbsp apple cider vinegar
1 1/2 dl red lentils
1 handful fresh herbs of your choice (optional)
unrefined salt and freshly ground black pepper
1 1/2 dl cooked red quinoa
250 g cocktail or plum tomatoes in different colors (when in season – otherwise use a handful of sun-dried tomatoes)
1/2 dl hemp seeds
1 handful of fresh parsley, chopped
Wash and dice the carrots in smaller pieces. Peel and slice the onion and garlic. Put in a high speed blender with apricots and water, blend until completely smooth. Transfer to a saucepan and bring to a simmer. Add the red lentils and let simmer for about 10 minutes (this step is optional. If using lentils you might want to add a bit more water). Add vinegar, salt and pepper to taste. Toss together the ingredients for the topping. Salt to taste. Pour the soup into 4 bowls. Garnish with the toppings mixture.
This recipe was originally published here.
This is a guest post. Any opinions expressed are the writer’s own.