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Spiced Carrot, Lentil and Coriander Soup
Makes 6 to 8 servings
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Ingredients
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3
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tablespoons FILIPPO BERIO® Olive Oil
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1
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large onion, sliced
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1
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pound carrots, sliced
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8
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ounces dried red or brown lentils (about 1-1/4 cups), rinsed and drained
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2
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teaspoons ground coriander
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2
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teaspoons ground cumin
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6
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cups chicken broth
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2
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cups milk
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Salt and freshly ground black pepper
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Fresh cilantro sprigs (optional)
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In large saucepan, heat olive oil over medium heat until hot. Add onion and carrots; cook and stir 5 minutes. Add lentils, coriander and cumin; cook and stir 1 minute. Stir in chicken broth; bring to a boil. Cover; reduce heat to low and simmer 30 minutes or until lentils and carrots are tender. Cool slightly.
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Process soup in small batches in food processor or blender container until smooth. Return soup to saucepan; stir in milk. Heat through. Season to taste with salt and pepper. Garnish with cilantro, if desired. Serve hot.
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© Filippo Berio® Olive Oil
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