Carrot & Ginger Soup - Cuisinart BFP603U Manual

Carrot & Ginger Soup
Serve 6
2 brown onions peeled
2 tbsp olive oil
20g fresh ginger peeled
1 clove of garlic peeled
6 carrots peeled
½ tsp allspice
2 tsp fennel seeds
1 sprig of fresh thyme
1½ litres of chicken stock
250g split red lentils washed
salt & freshly ground pepper to taste
flat leaf parsley
Cut the onions in half. Slice the onion halves in the processor using the
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slicing blade.
Put the oil in a large pan and put over a medium heat. Once heated, put
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the onions in allowing them to soften gently for about 10 minutes. Whilst
the onions are cooking, chop the ginger and garlic using the chopping
blade on high. When chopped add to the onions.
Using the slicing blade in the processor, slice the carrots and add to the
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pan along with the allspice, fennel seeds and sprig of thyme. Stir, coating
the ingredients well and allowing them to heat through and soften for
another 10 minutes.
Add the chicken stock and bring to the boil. Once boiling add the lentils
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then reduce the heat and allow to simmer for 30 minutes or until
vegetables and lentils are tender. Check for seasoning and add as desired.
Put about a third of the soup into the blender and run on low for about
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10 seconds. Pour the blended soup into a clean pan and repeat twice
more with the remaining soup.
Serve into bowls and sprinkle with flat leaf parsley.
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