It’s mid-September and in the nineties outside. Who cares though. I’m not going to miss out on Fall. This recipe is very Fall because it’s hearty, it’s soup, and it has carrots which is a Fall ingredient to me.
I recently discovered the blog Minimalist Baker and picked out several recipes I’m very excited to try. This is the first. The best thing about this recipe is it is delicious. The second best thing is you only need one pot to make it. I barely changed this recipe but I am writing out the ingredients because I’ve learned the hard way that online recipes are not forever and I don’t want to lose this one. The changes I made are: I used vegetable oil and less of it; I used brown lentils instead of green because that’s all I can ever find at Publix; I skipped the sugar; and I substituted arugula instead of kale because I am not good at kale.
Barely modified from Minimalist Baker.
2 tsps vegetable oil
1 small yellow onion, diced
1 tsp fresh ginger, minced
2 carrots, peeled and chopped
2 tbsp minced garlic
1 sweet potato, peeled and chopped
1 large potato, chopped
1 1/2 tbsp curry powder
6 cups vegetable broth
1 cup brown lentils, washed and picked over
Salt and pepper, to taste
A lot of fresh arugula, washed (about 2 oz)
- Heat the vegetable oil in a large stockpot. Add the onion, ginger, carrots, and garlic. Cook for 2-3 minutes
- Add in the sweet potato, potato, and curry powder. Stir.
- Add in 5 cups of vegetable broth and the lentils. Add salt and pepper to your liking.
- Bring to a boil then lower to medium heat. Cook for 35 minutes.
- Check that the potatoes and lentils are cooked and soft. I opted to add another cup of broth and more salt and pepper at this point. Taste your soup and adjust as needed.
- Stir in the argula. I had a 5 oz container of washed arugula and used about half of it.
- Serve and enjoy. Toast would be nice with this.
Robbie was very impressed. This is a keeper and will be added to the homemade soup arsenal.