Sophie'S Carrot Lentil & Ginger Soup

• 1 red onion large, peeled& finely diced
• 2 cloves fresh garlic, peeled& finely diced
• 4 9/16 cups carrots young, peeled, top& ends removed& diced into rounds, weighted with peel on
• 6 1/3 cups vegetable stock a good
• 1 teaspoon cumin powder ground
• 1 teaspoon fennel seeds grinded in a pestle& mortar
• 13/16 inch fresh ginger x 2 cm piece of, peeled& finely cut up
• 1 cup red lentils dried, not from a can
• 3 black pepper finely grinds of
• EVOO a fruity
• 1 pinch pimenton * To serve: a few of, picante powder
• gluten free minarine
• baguettes
• gluten

1. Take a large cooking pot with fitting lid or a steam cooker pot. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up on medium high heat. When hot, add the pieces of red onion & garlic. Sweat the onion & garlic for about 5 minutes. Add the cumin, finely grinded fennel seeds, carrots & ginger pieces. Fry for about 1 to 2 minutes. Stir frequently.
2. Add the lentils, vegetable stock & a few grinds of black pepper. Stir everything around & put the heat up on high. If you use a steam cooker or pressure cooker, place the fitting lid on & let the pot sit on the high fire for about 15 minutes. When the valve is making a lot of noise, turn the heat off & place the cooking pot carefully on another unheated heat & with the help of a wooden spoon , set the air free. Wait until the valve is completely air free & take away the fitting lid. Taste the soup. It has to taste fab! If you don't have a pressure cooker, boil the soup until all of the veggies are tender & cooked through on medium high heat. Mix the soup completely & ladddle into large soup bowls. Garnish with a few pinches of Pimenton picante & enjoy with some good pieces of fresh baguette & some minarine.

red onion, garlic, carrots young, vegetable stock, cumin powder ground, fennel seeds, ginger, red lentils, black pepper, pimentufn, minarine, baguettes, gluten

Taken from www.yummly.com/recipe/Sophie_s-Carrot-Lentil-_-Ginger-Soup-1672446 (may not work)