Carrot Tomato Soup With Red Lentils And Quinoa

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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.

Carrot Tomato Soup With Red Lentils And Quinoa

Av : Therese Elgquist
Portioner : 4 1x

Scale

Ingredienser

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

Topping:

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

Instruktioner

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.

Therese Elgquist
Therese Elgquist är aktuell kokboksförfattare, matkreatör, skribent och matstylist med fokus på växtbaserad mat och hållbarhet. Här delar hon med sig av sina bästa recept – färgglatt, smakrikt, spännande och alltid näringsrikt. Hennes tredje och efterlängtade bok VÄXTBASERAT är nu äntligen här, läs mer och beställ i Plant based by Thess webbshop. Följ henne på Instagram @plantbasedbythess eller fortsätt inspireras på Therese hemsida plantbasedbythess.com. Ta också en titt i hennes tidigare böcker The new green salad och The new green protein.

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Therese Elgquist, Recept

Carrot Tomato Soup With Red Lentils And Quinoa

Carrot Tomato Soup With Red Lentils And Quinoa

Ingredienser

Topping:

Instruktioner

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Therese Elgquist, Recept

Carrot Tomato Soup With Red Lentils And Quinoa

Carrot Tomato Soup With Red Lentils And Quinoa

Ingredienser

Topping:

Instruktioner

Dela

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