Sunday, 29 September 2013

Carrot Cruncher Soup

So, there was nothing exciting for lunch, no money in the kitty to get something exciting for lunch & some stuff in the bottom of the fridge which was about to go wrinkly within the next couple of days.

Obviously, time for some soup-ing!

Here's what I used:

  • Some carrots
  • An onion
  • A little oil (which I forgot to put in the picture - sorry!)
  • Handful of red lentils
  • A couple of chicken stock cubes (in a litre of water, more if you like thinner soup)
  • BIG dollop of crème fraiche
  • Bunch of coriander
  • Some grated cheese (if you fancy it)

And here's how I made it:
  1. Put a couple of chicken stock cubes in a litre of water, stir and leave to dissolve
  2. Put a little oil in the bottom of your saucepan (use a big pan)
  3. Chop the onion and fry gently in the oil for a couple of minutes
  4. Chop the carrots and add to the pan. Cook for a couple of minutes and stir it around to make sure it doesn't catch and burn
  5. Add the stock-water and a handful of red lentils
  6. Simmer for about half an hour
  7. Stir in the crème fraiche
  8. Chop up the coriander and stir in; cook for about five more minutes
  9. Whizz in the blender or blitz with a stick blender
  10. Serve up and sprinkle some cheese on top
YUM! And cheap! And quick! And Carrot-Girl ate it all up!

And there's some left for tomorrow too!


  1. Do you know, I put red lentils in a lot of my soups and I think they are a brilliant addition - adds bulk and extra flavour.

    1. I totally agree; they are my number one frugal ingredient. They go in pretty much anything that's savoury, has some sort of liquid/gravy element & is dark-ish in colour. It works really well in Spag Bol, you can bulk it out a lot