Allow me to begin with a big word of thanks to Sarah and Anna, my delightful daughters, who picked up on my huge hint that I wanted an immersion blender for Christmas and took it from there. For years, I have been wallowing in the dysfunction of transferring cooked vegetables from the stock pot to the blender in batches. Always a mess. Always a pain, and I am never going back there again. As God as my witness.
So, armed with an immersion blender, I happened upon a recipe for “A Simple Soup”on the Chocolate and Zucchini blog, and who can resist that kind of humility on a cold Austin Sunday? I loved the idea of combining sweet potatoes and carrots for a little beta carotene fest, and then realized that the lentils I had in stock were essentially the same color. I couldn’t resist this addition to the the monochromatic mix, played with the spices a bit and the result was quite tasty. Any color of lentils would, of course, do. The red lentils have a tendency to lose their shape, which is not always desirable, but worked perfect in a blended soup.
Delicious with chocolate zucchini muffins.
Total cook time: 65 minutes
- 3 Tbsp. Olive Oil
- 2 large sweet potatoes
- 3-4 carrots
- 1 large onion
- 2 large garlic cloves
- 2 medium zucchini (They are only green on the outside and don’t affect the color of the soup!)
- 1/2 tsp. cinnamon
- 1/2 tsp freshly ground nutmeg
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 4 cups vegetable stock
- 1 cup lentils (preferably red)
- 3 cups water
- Peel and rough chop sweet potatoes, carrots and onions, and add to a stock pot or oversized sauce pan that’s been coated with 3 Tbsp. olive oil.
- Cover and cook on medium high for 8-10 minutes, stirring occasionally to avoid burning.
- Add cinnamon, nutmeg, salt and pepper.
- Chop zucchini and add to the pot along with the garlic.
- Cook for an additional 10 minutes, adding a cup of vegetable stock if vegetables appear to be getting too dry.
- Once vegetables are soft, remove from heat and add the remaining vegetable stock.
- Blend vegetables thoroughly using an immersion blender (or freestanding blender).
- Reheat to boiling and add lentils along with 3 cups of water.
- Simmer for another 40 minutes and serve warm.