Name: Carrot and lentil soup with caraway toasts
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup (250ml) vegetable stock; 2 brown onions (400g), chopped finely; 2 clove garlic, crushed; 1 tablespoon ground cumin; 6 carrots (1kg), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1.375 litre (5½ cups) water; 1/2 cup (100g) brown lentils; 1/2 cup (125ml) buttermilk; 6 slice (270g) wholemeal bread; 1/3 cup (25g) finely grated parmesan cheese; 2 clove garlic, crushed; 1 teaspoon caraway seeds; 2 tablespoon finely chopped fresh flat-leaf parsley

Carrot and lentil soup with caraway toasts

Cheesy caraway toasts make a piquant side for this healthy, nourishing carrot and lentil soup.

Skip to Recipe

Serves 6

Cook

1H 10M

Ingredients

1 cup (250ml) vegetable stock

2 brown onions (400g), chopped finely

2 clove garlic, crushed

1 tablespoon ground cumin

6 carrots (1kg), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1.375 litre (5½ cups) water

1/2 cup (100g) brown lentils

1/2 cup (125ml) buttermilk

6 slice (270g) wholemeal bread

1/3 cup (25g) finely grated parmesan cheese

2 clove garlic, crushed

1 teaspoon caraway seeds

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Combine ½ cup of the stock, onion, garlic and cumin in large saucepan; cook, stirring, until onion softens. Add carrot and celery; cook, stirring, 5 minutes. Add remaining stock and the water; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until vegetables are tender. Cool mixture 10 minutes

2.Blend or process mixture, in batches, until smooth. Return mixture to pan; add lentils. Simmer, uncovered, about 20 minutes or until lentils are tender.

3.Meanwhile, make caraway toasts. Preheat grill (broiler). Place bread, in single layer, on oven trays; cook under grill until browned lightly on one side. Sprinkle combined cheese, garlic, seeds and parsley over untoasted sides of bread; cook under grill until browned lightly. Cut in half.

4.Remove soup from heat; stir in buttermilk. Serve with toasts.

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