Soup Recipe- Carrot and Lentil with bread sticks

Carrot beetroot and lentil soup

Carrot beetroot and lentil soup

This is another healthy and quick soup to enjoy in winter. Last week I made this soup with fresh carrots, beetroot and added little red lentil which made the soup more thick and yummy. I  normally make only carrot and beetroot soup but this time I wanted something different. This soup is quick and tastes yum when added lemon juice. So lets start

Ingredients

Carrot 2 cups chopped

Beetroot 1/2 cup chopped

Red lentil 2 tablespoons

Dried bay leaf 1 small

Minced Garlic 1 tsp

Butter 1tsp

Salt to taste

Pepper 1/2 teaspoon

Lemon juice 1/2 tsp

Red chilli powder 1/2 tsp( optional)

Veg stock 5 cups

Method

Start with peeling and chopping the vegetables.

Put the vegetables and red lentil in a pressure cooker, add little salt and 1 cup water, give 3 whistle.

Open the cooker and let it cool.

Now grind the boiled vegetables and dal in a smooth paste.

Heat butter in a heavy bottomed pan.

Add bay leaf, onion and garlic.

Fry for 2 to 3 mins.

Add the puree, salt and pepper.

Add the vegetable stock and let it boil.

Add red chilli powder.

Serve hot with baked bread sticks.