Like with every new trend, there is so much information about why we should be eating foods of all colours of the rainbow, one can get sort of lost and confused. ..
However, eager for nature’s rich Spring symphony to arrive, my wish to bring some colour to the table and some goodness to the soul I prepared this, the perfect, heartwarming companion to the combination of soft blankets and comfortable sofas.
According to the experts, orange coloured foods usually carry a high carotene content and contain antioxidants such as vitamin C and carotenoids. This combination strengthens the immune system, while helps maintain good vision, assisting the body heal its wounds, keeping your skin healthy and supporting your teeth and bones.
On a more practical and to-the-point level, however, experience shows that this soup is the best remedy for the common cold. Turmeric, cumin and pepper have the power to unblock heavy breathing and relieve the body of chest pains, while coriander, combined with ginger and red lentils will give your body the strength it so desperately needs to get you back on your feet. Finally, instead of using heavy cream that will slow down your metabolism, this recipe is finished off with some whole milk, Greek yoghurt that will bring a touch of pure whiteness right on your colourful plate!
Red Lentil, Sweet Potato & Carrot Soup
4 tablespoons olive oil
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon coriander powder
1 large onion, chopped and diced
2 garlic cloves, peeled and crushed
1 teaspoon fresh ginger, minced
2 sweet potatoes, peeled and chopped into cubes
4 carrots, peeled and sliced into rounds
1 teaspoon fresh thyme
1 cup red lentils; uncooked, washed, rinsed in cold water
4 cups warm water
sea salt, to taste
pepper, freshly ground
Olive oil, drizzled on top
parsley or coriander; fresh, finely chopped
1 cup plain yogurt, whole milk and Greek (optional)
1. Heat 1 tablespoon of the olive oil in a large saucepan. Add the turmeric, cumin and coriander. Stir until fragrant. Add the onion and sauté until softened.
2. Add the sweet potatoes, carrots, turnip and thyme. Cook for a minute or so while stirring.
3. Add the rinsed lentils and warm water. Season with salt and pepper. Cover and simmer for 20 to 25 minutes until the vegetables and lentils are soft.
4. Carefully ladle the soup into a blender (you may need to do this in batches).
Add 2 to 3 tablespoons of olive oil. Blend on high speed until as smooth as possible. Season to taste and add more water to thin if desired.
5. Serve hot with a grind of pepper on top and a drizzle of olive oil. Garnish with chopped coriander or parsley. If desired, Greek yogurt served on the side goes very nicely with this soup.
6. Serve hot with a grind of pepper on top and a drizzle of olive oil. Garnish with chopped coriander or parsley. If desired, Greek yogurt served on the side, goes very nicely with this creamy soup.
Serves 6 to 8